For many of us our kids are out of the house and we’re cooking for two now. It’s a whole new world of not taking advantage of some recipe(s) because of the quantities or using 1/2 cans of whatever. So, I’m finding more and more that it is more interesting to do something a little different with leftovers like this. (but, then I love leftovers!!)
This is one of those 2 for 1 dinners and to top it all off, the two only take 1/2 the original recipe! Because of that, the remaining black beans, enchilada sauce and black olives get used, so no waste.
One is from yesterday – the dip was a very informal “sit around the deck with a glass of wine and chips” dinner and this morning’s champagne brunch was burritos, taking advantage of the remaining dip mixture – we really enjoyed both. It’s an adaptation of a recipe from The Girl Who Ate Everything blog.
Chicken Burrito Dip and Burritos – a 2 for 1 Dinner
For the dip – 1st entrée:
1 cups shredded rotisserie chicken
1/2 cup cooked white rice (minute rice works great here)
1/2 (14.5 oz) can black beans, rinsed and drained
1/2 (10 oz) can Old El Paso mild enchilada sauce
1/2 cup corn kernels (from a can or frozen)
1/2 can (4.25 oz.) sliced black olives
1/4 cup sliced green onions
1/4 cup mayonnaise
1 1/4 cups cheddar cheese, divided
Tortilla chips for dipping
For the Burritos – 2nd entrée:
the remaining dip from above
Finely chopped jalapenos to taste – if candied jalapenos are available, these add a great flavor
1/2 cup finely chopped onions
4 6-7-inch Flour tortillas, wrapped in foil and heated for 10 minutes in a 350°F. oven
Additional grated cheese & sliced green onion for garnish
Fresh Cilantro for garnish
For the dip (1st dish):
Preheat oven to 350 degrees.
In a large bowl, combine all of the ingredients except the cheese. Stir in 1 ½ cups of the cheddar cheese. Pour mixture into a pie plate or another small cooking dish. Sprinkle remaining cheese on top. Bake for 15-20 minutes or until cheese is melted and dip is hot and bubbly. Serve with chips. 6 servings or 4 servings (using 2/3 of the above mixture) if making the 2nd entrée.
To plan on making the 2nd entrée, hold back 1/3 of the dip from above.
For the Leftover Chicken Burritos (2nd dish):
To the leftover dip, add the amount of chopped jalapenos you prefer plus the remaining black beans, enchilada sauce(holding back 3 T. to drizzle over burritos before baking) and the black olives.
Combine well and divide between 4 tortillas. Roll up burrito style and place in a baking dish, seam side down, which has been sprayed with cooking spray. Drizzle the held back enchilada sauce over and bake in the oven until heated through. Place 2 burritos on each plate and top with the garnishes.
Off to check out the refrigerator and see what leftovers are awaiting me. 🙂