Leftover Chickenturkey Enchiladas With Black Beans Food

CHICKEN ENCHILADAS WITH BLACK BEANS

Steps:

• Preheat oven to 400F
• In a medium bowl, mix shredded chicken or turkey ( or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients)
• Pour 1/2 cup Enchilada sauce to the bottom of a well greased 9 x 13 inch baking dish, to lightly coat.
• Divide the filling among the tortillas ( about 1/3 cup) adding 2-3 tablespoons cheese. Roll them up and place them seam side down in the baking dish over the sauce.
• Pour the remaining Enchilada Sauce over top and Sprinkle with remaining cheese.
• Bake covered for 20 minutes, then uncover for the last 5-10.
• Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.

LEFTOVER CHICKEN/TURKEY ENCHILADAS WITH BLACK BEANS

Steps:

• Mix together the onion, peppers, garlic, cumin and chicken/turkey.
• Lay out the tortillas flat & open.
• Distribute the mixed vegggies evenly down the center of the four tortillas .
• Place a couple of tbsp of the salsa over the veggies.
• Add a tbsp or so of the cheese.
• Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
• Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
• Place the black beans around the edges of the casserole (around the tortillas).
• Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
• Sprinkle the remaining cheese over all.
• Add the sour cream.
• Cover with foil and bake for 20 minutes in a 375 oven.
• Remove foil and let the chesse get golden.
• Serve nice and HOT.

LEFTOVER TURKEY - ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
• Add Tomatoes, seasonings, Stir to combine.
• Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
• Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
• In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
• Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
• Pour remaining Enchilada sauce over the top of the tortillas.
• Sprinkle cheese over the top.
• Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
• Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
• Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.

TURKEY BLACK BEAN ENCHILADAS

Steps:

• In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.
• Heat olive oil on medium heat in a cast iron skillet. Add the spices and cook for a minute or two or until fragrant.
• Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
• For the filling, heat the olive oil in a saute pan on medium heat. Add the chopped onion and jalapenos and cook until the onions are translucent, about 3 to 4 minutes.
• Add the garlic and cook a minute more. Remove from heat.
• Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, a cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or to taste. Set aside.
• Preheat oven to 350. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9x13 inch casserole dish.
• Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water.
• Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla.
• Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaning cheese.
• Place in the oven and bake, for 15 to 20 minutes, until the enchiladas are heated through and the cheese is melted.
• Sprinkle with lime juice and serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).