it's just not Cinco de Mayo without something cheesy and spicy. Turkey, black bean & sweet potato enchiladas made a festive dinner (paired with margaritas & guac of course).
2 parts gold tequila
1 part sour mix
1 part triple sec
dash of lime juice
Shake with ice and pour into a salt-rimmed glass, float a bit of 7-Up on top, garnish with lime.
turkey, sweet potato & black bean enchiladas
8-10 corn tortillas
enchilada sauce (I had a large can, and used about 16 ounces)
shredded turkey or chicken (great way to use leftover dark meat or pull meat from a grocery store rotisserie bird)
1 small red onion, chopped
1 small sweet potato, peeled and quartered
1-2 tablespoons vegetable oil
14.5 ounce can black beans, rinsed
3/4 cup frozen corn, thawed
1/4 teaspoon Cayenne pepper
1/4 fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon cinnamon
6-8 ounces of Monterey Jack cheese, shredded
S&P to taste
Lightly mist a 8X10 glass baking dish. Pour about 1/4 cup enchilada sauce in the bottom, coating evenly. Assemble corn tortillas in one layer (flipping each tortilla in sauce in before laying it down). Sautee onion in vegetable oil and allow to cool. Microwave the sweet potato in a bit of water - will take about 3 minutes, cool slightly and cube. In a large mixing bowl, combine chicken or turkey, beans, sautéed onion, dried spices, cilantro, corn, S&P and about 1/3 cup of enchilada sauce - combine well. Over the corn, spread about half of the meat/bean mixture. Top the first layer with the sweet potato cubes and then a layer of shredded cheese. Assemble the rest of meat mixture on top (using up the remaining amount). Top with corn tortillas, spoon remaining enchilada sauce over tortillas and finally, top with cheese. Bake in the oven for about 35 minutes until bubbling. Check after about 25-30 minutes to see if the cheese is getting too dark - you may need to lightly place tin foil over the dish. Allow enchiladas to rest for about 10 minutes before slicing.