Return to Mexican Dishes

 

Turkey-Black Bean Hot Chiladas Casserole

5 star rating
 

Add a Photo

Submitted by: p.a.harmon

 

Turkey, black beans, green onions and chilies, along with shredded cheese, enchilada sauce and ranch dressing are combined and spooned into tortillas.
 

Ingredients

  • 2 C. Turkey Breast, cooked and chopped
  • 1 - 15 oz. Can Black Beans, drained
  • 2 Green Onions, thinly sliced
  • 1 - 4-4.5 oz. Can Chopped Green Chiles, drained
  • 1 1/2 C. Pkg. Shredded 4-Cheese Mexican Cheese, divided
  • 2 - 10 oz. Cans Enchilada Sauce (Mild or Hot or one of each), divided
  • 2/3 C. Parmesan Ranch Dressing, divided
  • 2 t. Coarsely Ground Black Pepper (or to taste), divided
  • 8 - 8-inch Flour Tortillas
  • 1/2 C. Sour Cream
  • Jarred Sliced Jalapeno Chiles

Save Recipe

Interact

 
Method

Heat oven to 350 F. In a medium bowl, combine chopped turkey, black beans, green onions, green chilies, 1/2 C. of the cheese, 1/3 C. of the enchilada sauce, 1/3 C. of the dressing and HALF of the black pepper. Spoon 2/3 C. of the remaining enchilada sauce in bottom of 9 x 13 or other large shallow baking dish. Place about 1/2 C. turkey mixture down center of tortilla and roll up. Place, seam side down, in baking dish. Follow through with remainder of tortillas and turkey mixture. Mix remaining 1/3 C. salad dressing into remainder of enchilada sauce along with remaining 1 t. black pepper. Spoon sauce over top of tortilla rollups in pan. Sprinkle with remaining 1 C. cheese. Cover with aluminum foil (non-stick foil works nicely). Bake in 350 oven for 30 minutes or until bubbly and cheese is melted. Serve with dollops of sour cream and garnish with jalapeno slices.

 

Notes:

 

Number of Servings: 4

 

Submitted by: p.a.harmon ()

 

Advertisement