Turkey and Black Bean Enchiladas #SundaySupper

In just a few short days, we’ll be stuffed to the gills and unable to even look at another bite of food. I know; I’ve been there. Many times, in fact. One of the great joys of Thanksgiving (besides the time spent with family and friends) is the food, especially the leftovers. This week’s #SundaySupper is all about making the most of your Thanksgiving leftovers, with dozens of recipes below ranging from breakfasts to desserts, and everything in between. My contribution makes good use of that leftover turkey.

You see, in our family, the stuffing rarely makes it to day two, thanks to all night fridge raids. The mashed potatoes are a close second to disappear. Starchy sides go fast around here. Then there’s the turkey. Lots of turkey, oh-so-good in simple sandwiches of white bread, mayo, fresh cranberry sauce, and nothing else. Sure, I could graze on that for days, but eventually most of us want something that doesn’t have the same flavor profile as the Thanksgiving leftovers. That’s where these enchiladas come in.

This is a completely new meal and one we enjoy here year round. Most often I make these enchiladas using one of those rotisserie chickens from the deli. But once I tried them with leftover turkey, there was no turning back. I imagine even leftover pork roast could be subbed in. Did you bake some sweet potatoes? Those could be chopped up and tossed in as well. The content of the filling is really up to you. Sometimes I add chopped onion, today I didn’t … they’re slightly different every time and always a crowd pleaser.

Saveur’s Mexican Rice makes a perfect side, and for refried beans, try this: In a non-stick skillet, add one can S&W Pinquitos (with juice) and one can pinto beans drained. Heat over medium high heat, and mash with a potato masher, cooking until there’s no more liquid. Garnish with some crumbled Queso Fresco, and viola, easy homemade, fat-free refried beans.

Are you hungry? Let’s begin.

Why, yes, that IS a can of Las Palmas enchilada sauce … we’re going semi-homemade here today!  Also note, I used La Tortilla Factory’s hand-made style tortillas as they’re thicker and hold up better than the thinner variety.

The ingredients can be tossed together in no  particular order.  Usually I start with the turkey in a large bowl, then squeeze the lime juice over that and toss, then add the beans, the garlic, the pepper and cilantro.

Then mix in the 1/2 cup cheese with a little salt and pepper.

Before assembling,  heat the tortillas for about a minute in the microwave (wrap in a damp paper towel).  Spread about a half cup of sauce on the bottom of a 9×13 glass baking dish.

On each tortilla, spread on a small amount of the sauce with a spoon (literally just to moisten). Cupping the tortilla in your hand (see above), spoon about 1/3 cup filling into the tortilla, fold both sides over, and place seam side down in the dish.

Lining them up neatly in the dish, you should be able to easily fit one dozen.

Once the dish is full, pour the remaining sauce over the top, then sprinkle with the remaining cup of shredded cheddar.

Bake at 350F for about 30 minutes or until golden and bubbly.

Enjoy!

5.0 from 2 reviews

Turkey and Black Bean Enchiladas

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These enchiladas make great use of your leftover Thanksgiving turkey and are a perfect any time meal.

Author: Anne Papina

Recipe type: Main

Cuisine: Mexican

Serves: 6-8

Ingredients

• 3 cups chopped cooked turkey (or chicken)
• 1 can (14.5 oz) black beans, rinsed and drained
• 1 clove garlic crushed/pressed
• ¼ cup chopped cilantro
• ½ jalapeno pepper, finely chopped
• Juice from one lime
• ½ cup shredded cheddar cheese
• Salt and Pepper to taste
• 1 can (28 oz) green chile enchilada sauce
• 12 corn tortillas
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350F.
2. In a large bowl, mix together turkey, beans, garlic, cilantro, pepper, lime juice, and ½ cup cheese. Salt & Pepper to taste.
3. Spread about ½ cup enchilada sauce on the bottom of a 9x13 glass baking dish.
4. Wrap the tortillas in a damp paper towel, and microwave for about one minute.
5. To assemble the enchiladas, cup a tortilla in one hand, spread a small amount of sauce on the tortilla just to moisten. Spoon in ⅓ cup filling mixture, fold the sides over, then place seam side down in the baking dish.
6. Repeat with each of the remaining tortillas.
7. Pour remaining sauce evenly over the enchiladas, then top with the remaining shredded cheddar cheese.
8. Bake for 30 minutes or until hot and bubbly.

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Need more ideas for your Thanksgiving leftovers? Check out the line-up below!

Breakfast & Brunch

• Sweet Potato Cinnamon Rolls by Juanita’s Cocina
• Turkey Cranberry Muffins by In the Kitchen with Audrey
• Sweet Potato Biscuits by Home Cooking Memories

Main Course

• Turkey Enchiladas by Webicurean
• Thanksgiving Leftover Casserole by FamilyFoodie
• Turkey and Cranberry Monte Cristo by Supper for a Steal
• Thanksgiving hangover sandwich by Crispy Bits & Burt Ends
• Turkey Tamale Pie by Dinners, Dishes, and Desserts
• Thanksgiving Leftovers Pot Pie by I Run For Wine
• Turkey and Stuffing Pasty by Small Wallet Big Appetite
• The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes
• Turkey Vegetable Hash by Generation Y Foodie
• Turkey Tetrazzini by That Skinny Chick Can Bake
• Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie
• Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz
• Thanksgiving Turkey Banh Mi Sandwich by 30AEats
• Leftover Turkey and Sausage Gumbo by My Catholic Kitchen
• Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet
• Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again
• Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip
• Turkey and Mushroom Risotto by Comfy Cuisine
• Vegetarian Shepherd’s Pie by The Wimpy Vegetarian
• Kartoffelpuffer – German Potato Pancakes by MrsMamaHen
• Skillet Turkey Reuben by Cindy’s Recipes and Writings
• # glutenfree Turkey Shepard’s Cake by Cooking Underwriter
• Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious
• Turkey shepards pie! by The Realistic Nutritionist
• Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

• Gluten Free Turkey and Dumplings by The Meltaways
• Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen
• Curried Turkey Salad  by Kimchi Mom
• Potato Patties w/ Tomato Salsa by La Cocina De Leslie
• Spicy Coconut Turkey Soup by Diabetic Foodie
• Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks
• Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen
• Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips
• Olive Tapenade by Fast Food to Fresh Food
• Leftover Turkey Soup by Bobbi’s Kozy Kitchen
• Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

• Cranberry Sauce Crumb Bars by girlichef
• Pumpkin Gingersnap Truffles by Chocolate Moosey
• Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious
• Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

• Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

Tagged as: black beans, Cheese, Chicken, cilantro, Enchiladas, garlic, thanksgiving, Turkey