Doing a Pantry Challenge often gets my creative juices flowing. Since I have told myself to make due with what I have, I have to think creatively — or eat bland, boring meals. These enchiladas are the happy result of thinking creatively in the kitchen.
Normally, I make enchiladas with cheese or shredded chicken or beef. But, I decided to try something different this week. I had a package of ground turkey, a hunk of cheddar, canned black beans, Las Palmas enchilada sauce and green chiles.
I also had the leftovers from a large package of corn tortillas. Served in soft tacos a week or so ago, the tortillas were terrible: crumbly and blah. But, in enchiladas they were fantastic! Go figure. They were so good, in fact, that was something that hubs commented on, “These tortillas are really good.” May wonders never cease.
Enchiladas come together quite quickly and they freeze rather well, so I made a few individual pans to freeze for One-Man TV Dinners. As we enter hockey season next month, it will be great for my son and hubs to grab them when they come home.
You will want to keep a few pans of these Turkey and Black Bean Enchiladas in your freezer, too.
Recipe: Turkey and Black Bean Enchiladas
Summary: Delicious and flavorful, made with pantry staples
- 1 pound ground turkey
- 1 to 2 Tablespoons taco seasoning mix
- 4 ounces chopped green chiles
- 1 cup black beans, cooked and drained
- 1/2 cup salsa
- oil for frying
- 18 corn tortillas
- 3 cups enchilada sauce
- 3 cups grated cheddar cheese
- 1/4 cup chopped green onion (optional)
- In a large skillet, cook the ground turkey until browned.
- Season the meat to taste with the taco seasoning mix.
- Stir in the green chiles, black beans, and salsa.
- Meanwhile heat the oil in a large skillet until shimmering.
- Soften each tortilla in the hot oil, about 30 seconds per side, until leathery, but not crisp.
- Drain the tortillas on paper toweling.
- Spread a small amount of the enchilada sauce in the bottom of a 9×13-inch baking dish as well as two smaller individual pans. (You can also divide the 18 enchiladas into 2 9×13-inch pans.)
- Assemble the enchiladas by spooning about 2 to 3 Tablespoons of the meat filling into each tortilla.
- Sprinkle a small handful of cheese over the filling. (Reserve about 1 cup of cheese for the topping.)
- Roll the tortilla around the filling and place it seam side down in the prepared pan.
- Continue rolling the remainder of the enchiladas.
- Cover the enchiladas with sauce and sprinkle with the remaining cheese.
- Sprinkle the green onions over the top of the sauce.
- If freezing, cover the pans and allow the enchiladas to chill in the refrigerator before placing them in the freezer. To serve, thaw the enchiladas in the refrigerator before proceeding with the next step.
- If baking right away, bake the enchiladas in a preheated 350° oven for 15 to 20 minutes or until the cheese is bubbly.
- Serve immediately.
Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8