These enchiladas make great use of your leftover Thanksgiving turkey and are a perfect any time meal.
Author: Anne Papina
Recipe type: Main
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
Preheat oven to 350F.
In a large bowl, mix together turkey, beans, garlic, cilantro, pepper, lime juice, and ½ cup cheese. Salt & Pepper to taste.
Spread about ½ cup enchilada sauce on the bottom of a 9x13 glass baking dish.
Wrap the tortillas in a damp paper towel, and microwave for about one minute.
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.
Repeat with each of the remaining tortillas.
Pour remaining sauce evenly over the enchiladas, then top with the remaining shredded cheddar cheese.
Bake for 30 minutes or until hot and bubbly.
Recipe by Webicurean at http://blog.webicurean.com/2012/11/18/turkey-and-black-bean-enchiladas-sundaysupper/