Darlings, we need to rethink leftovers. I know that many of you have a negative opinion of them and have even resorted to name-calling – with words like “gelatinous,” “rubbery,” or (the horror!) “nasty.” I know reheating the old stuff isn’t always the best, but leftovers can be a wonderful, easy opportunity for a whole new meal!
How about transforming leftovers into something unexpected? At our house, leftover baked potatoes get sliced and fried in Italian Garlic Bread Seasoned Butter … delightful! Leftover ham turns into a ham-and-cheese potato bake … a family favorite. Leftover steamed veggies go into an omelet with mozzarella and basil … delicious! The trick is to make leftovers taste like something new.
In fact, the multitude of veggies I had left over from last week’s “Hooray for Veggie Trays!” have been transformed into many things, including a pretty delicious tater tot casserole (I know … I try to be gourmet, but my family loves stuff like tater tots and Jell-O – they can’t help it!). And it was great to have all those veggies on hand, chopped and ready to go.
Since most of us are on the cusp of a fridge full of leftover turkey, today I’m sharing an awesome, easy recipe below for Corn, Black Bean Chicken Enchiladas from Kelly Hernandez (OH) – and of course, we are substituting turkey for the chicken. This dish will taste nothing like your original turkey dinner!
Happiness = leftovers because leftovers = an easy meal!
j*a*N*e
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Corn, Black Bean Chicken Enchiladas
Submitted by Kelly Hernandez (OH)
Ingredients
1 cup Corn, Black Bean Salsa
2 Tbsp. Wahoo! Chili®
1 cup cooked, diced chicken (or turkey)
1 cup Mexican-blend shredded cheese
4 oz. softened cream cheese
6 – 8 flour tortillas
10 oz. can enchilada sauce
Directions
Combine first 5 ingredients. Place about 2 tablespoons chicken mixture on each tortilla, roll up; place seam side down in a greased baking pan. Drizzle with enchilada sauce, cover; bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes. Makes 3-4 servings.
Testing notes:
- I used 6 tortillas – they were probably 8-inch rounds or slightly larger.
- It seemed like I was skimping on the filling, but the finished product was perfect – none of us wished for more filling in our enchiladas.
- I made these at 10:00 am, and the house smelled so good that my husband ate one immediately!
- I topped the enchiladas with shredded cheese during the last 5 minutes of baking. It made for an attractive presentation, plus it tasted great!
Corn, Black Bean Chicken Enchiladas
- Yield: 3-4 Servings
- Cook: 25 mins
Easy to make enchiladas.
Ingredients
- 1 cup Corn, Black Bean Salsa
- 2 Tbsp. Wahoo! Chili®
- 1 cup chicken (or turkey) cooked, diced
- 1 cup Mexican-blend cheese shredded
- 4 oz. cream cheese softened
- 6-8 flour tortillas
- 10 oz. can enchilada sauce
Instructions
- Combine first 5 ingredients. Place about 2 tablespoons chicken mixture on each tortilla, roll up; place seam side down in a greased baking pan. Drizzle with enchilada sauce, cover; bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes. Makes 3-4 servings.
- Cooking Method: Bake
These are wonderful! Thanks breathing new life into boring old (leftover) turkey!
I’ve made the beef version many times!! Love this recipe! It’s great for company, but as a family of 4, we divide it into 2 8×8 pans and freeze the one for later in the month!