Leftover Turkey Enchiladas

Tender leftover turkey, black beans, and onion are rolled in tortillas, covered with enchilada sauce and melted cheese, then baked until bubbling and golden around the edges.

Prep: 20 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups cooked turkey
• 12 corn tortillas
• 3 cups enchilada sauce
• 15 ounces black beans
• 2 cups cheddar cheese
• 1 small yellow onion
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with the oil. Finely chop the onion, drain and rinse the black beans, and shred the turkey. (about 5 min) — 375°F
2. In a bowl, combine the turkey, black beans, onion, cumin, salt, and pepper. Stir in 1/2 cup of the enchilada sauce and 1/2 cup of the cheese. (about 5 min)
3. Warm the tortillas in the microwave under a slightly damp kitchen towel for 30 to 45 seconds, or until flexible. Spread 1 cup of enchilada sauce over the bottom of the baking dish. (about 2 min)
4. Fill each tortilla with about 1/2 cup of the turkey mixture, roll it snugly, and place it seam-side down in the dish. Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese. (about 8 min)
5. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted. For food safety, ensure the filling reaches 165°F in the center. Rest for 5 minutes before serving. (about 25 min) — 375°F