Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe.
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Midwestern style left over turkey Enchiladas
What you need:
- Nonstick pan or skillet
- Casserole pan
- Stove top.
- Tortillas cooked or uncooked.
- 2 cups cooked shredded turkey
- 2 tsp cumin
- 1 Tbsp canola oil
- 1 can black beans rinsed and strained.
- 1 can enchilada sauce
- Sliced American cheese
- Shredded cheddar cheese.
Preheat oven to 375 degrees. In casserole pan coat pan with canola oil. Put half of the enchilada sauce in the bottom of the pan. If using uncooked tortillas heat each side until they bubble slightly in an ungreased skillet on medium heat. Rinse and strain the can of black beans. In each tortilla put a small handful of shredded turkey and a few spoonful of black beans. Sprinkle about a pinch of ground cumin on turkey and beans. Add a slice of American cheese and roll tortilla. Place each rolled enchilada in casserole dish. Depending on the size of the pan should fit about 7-8. Sprinkle 1.5 cups of shredded cheddar cheese on top of enchiladas. Then smother the them with the remaining enchilada sauce. Bake in oven at 375 for 20-25 minutes. Pull out wait to cool then enjoy! Goes great with a side of sour cream.