Leftover Chicken/Turkey Enchiladas With Black Beans

Recipe by Bergy
READY IN: 50mins




  • 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.