Spring is arriving in full force over here, and I’m so happy about it. We’re back at the park many afternoons during the week, and the blue tarp is more permanently off our back yard patio table. My cooking starts to transition during this time, a little less oven use as it gets hotter, but we’re not quite there yet, which means, my favorite roast chicken will still be a guest (maybe a less frequent one) during the beginning of spring.

What to do with roast chicken besides make chicken stock and toss it with pesto pasta? This week it accompanied roast potatoes and kale salad, was tossed in Chrissy Teigen’s Sesame Noodles, and then as a finale, chicken and bean enchiladas.

I grabbed what I had in my fridge that would work, the leftover chicken, black beans, carrots (that roasted underneath the chicken, amazingly good), and about half a bunch of kale. Added shredded cheese.

Rolled the filling up into tortillas, eyeballing along the way. The last ones definitely got fatter as I realized I had a lot of filling left. Then I covered everything with this enchilada sauce and a final sprinkling of cheese. Dinner, as always, was a rush as we came back from the park starving, so, a final photo didn’t happen. I included the recipe below, but really, this is such a loose one that you can fill the tortillas with any other veggies or proteins that you think might taste good!

Chicken and Bean Enchiladas 

1 1/2 cups cooked chicken, chopped
1 cup black beans, drained
1/2 bunch kale, chopped finely, massaged with a little salt
1 1/2 cup shredded cheese (reserve 1/2 cup for top)
8  tortillas
enchilada sauce

Preheat oven to 350 degrees.

Toss together the chicken, black beans, kale, and 1 cup of shredded cheese. Taste it and add salt if it needs more flavor. Roll into tortillas. Pour enchilada sauce over and sprinkle 1/2 cup shredded cheese on top. Back for 10-15 minutes, until the cheese is melted.