At the Diestel Family Turkey Ranch, there's no such thing as leftovers.
Any extra roast turkey is quickly turned into another satisfying main course, like these Black Bean Turkey Enchiladas with a poultry-sized kick from green chiles.
Black Bean Turkey Enchiladas
2½ cups roasted turkey, diced
½ cup green onions, sliced
1 4-ounce can green chiles, diced
½ cup fat-free sour cream
½ cup fresh or frozen corn kernels
½ cup canned black beans, rinsed and drained
¼ cup cilantro, minced
2 tablespoons jalapeño, seeded and minced
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 19-ounce can enchilada sauce, green/verde style
8 6-inch corn tortillas
½ cup low-fat Monterey Jack cheese, grated
¼ cup low-fat or fat-free sour cream
Preheat oven to 400 degrees. In a large bowl, mix together turkey and next 10 ingredients (through pepper). Set aside.
Pour ½ cup enchilada sauce in bottom of 13-by-9-inch baking dish coated with cooking spray. Set aside for later.
Pour balance of enchilada sauce in a shallow fry pan. Heat to simmer. Dip both sides of 1 tortilla in simmering sauce, and leave in sauce for 10 seconds.
Remove and place approximately cup of turkey mixture in center. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas in dish. Sprinkle with cheese.
Cover and bake for 20 minutes or until bubbly in center. Serve with low-fat or fat-free sour cream.
From the November/December 2015 issue.