CHICKEN AND BLACK BEAN ENCHILADAS Recipe
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Category: |
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Ingredients: |
Ingredients: 4 skinless boneless chicken breasts
6 slices bacon
2 cloves garlic, minced
1 1/2 – 2 cups picante sauce
1 16 oz can black beans – undrained
1 lg bell pepper, chopped
1 tsp. ground cumin
1/4 tsp. salt
1/2 cup sliced green onions (optional)
20 flour tortillas (lg, but not huge)
8-12 oz shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Optional toppings: shredded lettuce, chopped tomatoes, sour
cream, and guacamole
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Directions: |
Directions:Cut chicken into bite size pieces.
Cook bacon in 10” skillet until crisp.
Remove to paper towel; crumble.
Pour off all but 2 Tbsp. drippings.
Cook and stir chicken and garlic in drippings until chicken is no longer pink.
Stir in 1/2 cup picante sauce, beans, bell pepper, cumin, salt and cilantro.
Simmer until thickened, 12-15 minutes, stirring occasionally.
Stir in green onions and reserved bacon. (may freeze at this point).
Spoon a heaping 1/4 cup bean/chicken mixture down center of
each tortilla, top each with 2 Tbsp. cheese.
Roll up, place seam side down in lightly greased lg casserole. May freeze at this point.
Spoon remaining picante sauce evenly over enchiladas. Bake at 350 deg for 15 minutes.
Top with remaining cheese; return to oven for about 3 minutes.
Top as desired. Serves 10-12. May be served with Spanish rice and green salad. |
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Personal
Notes: |
Personal
Notes: ~~ Goes well with Mexican Vegetable Dip
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