Leftover Chicken/Turkey Enchiladas With Black Beans

• 12 cup sweet onion, chopped
• 12 cup green pepper, chopped
• 12 cup red pepper, chopped
• 12 cup yellow pepper, chopped
• 2 garlic cloves, minced
• 1 12 cups cooked chicken, chopped
• 1 12 cups salsa, hot
• 34 teaspoon cumin
• 1 12 cups mozzarella cheese, shredded
• 1 cup sour cream
• 4 whole wheat tortillas or 4 flour tortillas
• 19 ounces black beans, Drained and rinsed

1. Mix together the onion, peppers, garlic, cumin and chicken/turkey.
2. Lay out the tortillas flat & open.
3. Distribute the mixed vegggies evenly down the center of the four tortillas .
4. Place a couple of tbsp of the salsa over the veggies.
5. Add a tbsp or so of the cheese.
6. Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
7. Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
8. Place the black beans around the edges of the casserole (around the tortillas).
9. Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
10. Sprinkle the remaining cheese over all.
11. Add the sour cream.
12. Cover with foil and bake for 20 minutes in a 375 oven.
13. Remove foil and let the chesse get golden.
14. Serve nice and HOT.

sweet onion, green pepper, red pepper, yellow pepper, garlic, chicken, salsa, cumin, mozzarella cheese, sour cream, whole wheat tortillas, black beans

Taken from www.food.com/recipe/leftover-chicken-turkey-enchiladas-with-black-beans-406302 (may not work)