Dinner came out great and we had a nice little mid-week fiesta plus we've also got a freezer full of margarita concentrate so I'm seriously considering inviting the neighbors and charging admission to our living room.
Turkey, Black Bean & Corn Enchiladas
1 turkey tenderloins, cooked and shredded
1 10 oz. can enchilada sauce
1 15 oz can black beans, drained & rinsed
1 15 oz can corn, drained
1 4.5 can chopped green chiles
8 6 inch corn tortillas
1 c. low-fat Mexican style cheese
Low-fat sour cream or Greek yogurt, to taste
1 avocado, chopped
- Mix shredded turkey with black beans, corn and chiles. Can be made in advance and stored in fridge overnight.
- Preheat oven to 350 degrees and lightly grease a 7 x 11 inch casserole dish. Wrap tortillas in damp paper towels and microwave for 30 seconds or until warm.
- Assemble enchiladas by putting a heaping spoonful of turkey mixture on the side of tortilla. Roll up the tortilla and place in casserole dish seam side down.
- Pour sauce over enchiladas and sprinkle with remaining ½ cup of cheese. Cover with foil and bake until bubbly (about 45 minutes). Garnish with sliced avocado and lowfat sour cream or Greek yogurt if desired.
Then do your Casa Bonita happy dance:
image via examiner.com