Turkey, Black Bean and Green Chile Bake

Leftover turkey makes and great savory dish of enchiladas


1 jar Hatch Red Chile Colorado Sauce
1 lb. cooked turkey, shredded
1/2 cup onion, diced
1 packet Desert Gardens Taco & Burrito Seasoning
1 15 oz. can black beans
1 cup frozen corn
1 14 oz can fire roasted diced tomatoes
4 oz Santa Fe Ole Hatch Green Chile
4 oz cream cheese, cubed
2 cup cheddar cheese, shredded
2 cup Monterey Jack cheese, shredded
10 in flour tortillas

garnishes: minced cilantro, sour crean, diced tomato, sliced avocado, sliced black olives


Preheat oven to 375 degrees
Coat a large skillet with cooking spray, add turkey, onion and taco seasoning. Mix until well combined and heated through
Stir in beans, corn, tomatoes and green chile
add cream cheese and 1/2 cup each of cheddar and Monterey Jack cheeses and stir until melted
Remove from heat fill each tortilla with 1/2 cup of the turkey mixture
Roll each tortilla and place in a baking dish, seam side down
Top with enchilada sauce and remaining cheese. Cover with foil and bake 20 minutes.
Remove foil and bake an additional 10 minutes, until bubbling and golden

Click here for Red Chile Colorado Sauce

Click here for Deseret Gardens Taco and Burrito Seasoning

Click here for Santa Fe Ole Hatch Green Chile