Tex-Mex Chicken Enchiladas

We cooked a turkey we have had sitting in the freezer since last Thanksgiving. It made lots of nice turkey leftovers, which I find handy to use for quick dinners. This was the first use of the frozen turkey. The recipe is actually from the Make Ahead Meals Master Recipes set where you make a large batch of something (in this case chicken) and it gives you recipes to use up whatever you made.

Tex-Mex Chicken Enchiladas

1 (15 oz) can black beans, rinsed and drained
2 Tbsp fresh cilantro or parsley, chopped
1 (10 1/2 oz) jar salsa
3 cups Roast Chicken Master Mix (I used turkey)
2 cups Monterey Jack cheese, shredded
8 large flour tortillas

In a mixing bowl, combine black beans, master mix (chicken), cilantro, 1 c cheese and 1/2 jar salsa. Fill each tortilla with 1/2 coup chicken mixture. Roll and palce seam side down in baking pan. Sprinkle cheese over enchiladas. Cover pan loosely with foil and bake at 350 degrees F for 20 minutes. Remove foil and bake 15 minutes more. Spoon remaining salsa over top of enchiladas.

Nutritional analysis: 334 calories, 22 g protein, 16 g fat, 25 g carbohydrate, 57 mg cholesterol, 1023 mg sodium

They weren't the best enchiladas I've ever had, but they were good enough and pretty quick, and they didn't call for any green chilies, which I didn't have. I used corn tortillas, which were good. I flip back and forth on which kind of tortilla I prefer, and I guess now I'm in a corn tortilla phase. It made enough to fill a 9x13 pan. C and I had the leftovers for lunch, and I think they were better the next day.