Grilling is always a favorite in the summer and lately we've been grilling every weekend  we can.  Saturday, Husband made grilled chicken coated with our favorite local barbeque sauce from Sam's BBQ.  The sauce is a really great tangy sweet that so beats anything you can get at the grocery store. 

As yummy as the chicken was though, a whole chicken for two people is a lot and after a dinner and lunch I'd had my fill.  This left us with quite a bit of chicken for Leftover Tuesdays which is being hosted this month by fellow bay-area blogger Dolores at Culinary Curiosity.  Now I know chicken can be adapted to many different variations but I wanted to redress the chicken into something different enough from the original dish that that it wouldn't feel like leftovers.  This ruled out many of my initial ideas such as a salad, sandwich, etc.

I also wanted the meal to be a one-dish meal that was quick and easy.  One of my favorite one-dish meal categories is Mexican food so I decided to make a variation of Enchiladas.  I used one of my long-time favorite lunch meals, Black-Bean Burrito Bake from Cooking Light, as the starting point.  This recipe works really well for lunch but it isn't really very filling for dinner so working the chicken into this recipe was a great solution.

This recipe is really easy to make since the only cooking happens in the oven and the prep is minimal.  After 15 minutes of prep and 30 minutes of cooking we were enjoying our tasty meal that had such a minimal resemblance to the original grilled chicken that it absolutely didn't feel like leftovers.... 

Chicken and Black Bean Burritos

• 1 whole chipoltle chile
• 1/2 cup reduced fat sour cream
• 2 cups grilled chicken, chopped
• 15 oz black beans, rinsed and drained
• 1 cup frozen corn
• 4 whole 8-inch tortillas
• 1 cup salsa
• 1/2 cup Cheddar cheese, shredded

Preheat oven to 350 degrees.

Chop chile and combine with sour cream. Let sit 10 minutes. Place about half of the beans in a food processor and process until finely chopped. Add chicken, chopped beans, remaining beans, corn to sour cream mixture. Spoon 1/2 cup filling down the center of each tortilla. Roll-up tortillas and place them seam side down, in an 11x7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese.  Cover and bake at 350 degrees for 30 minutes or until thoroughly heated. 

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