Chicken and Black Bean Enchiladas |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy to make and a definite family pleaser. Ingredients:
3/4 lb boneless skinless chicken breast half |
3 slices bacon |
2 garlic cloves, minced |
1 1/2 cups picante sauce |
1 red bell pepper, chopped |
1 teaspoon cumin |
1/4 teaspoon salt |
1/2 cup green onion, sliced |
1 1/2 cups monterey jack cheese, shredded |
1 (16 ounce) can black beans |
6 large flour tortillas |
Directions:
1. Julienne chicken.
2. Saute bacon until crisp, reserving 2 Tbsp drippings.
3. Saute chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.
4. Stir in green onions and crumbled bacon.
5. Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.
6. Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.
7. Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -.
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