Chicken and black bean enchiladas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Chicken breast; skinless, boneless |
| 3 | slices | Bacon |
| 2 | Clove Garlic; minced | |
| 1½ | cup | Picante sauce |
| 1 | can | Black beans; undrained (16 ounces) |
| 1 | large | Bell pepper; Red, chopped |
| 1 | teaspoon | Cumin; ground |
| ¼ | teaspoon | Salt |
| ½ | cup | Green Onion; Sliced |
| 12 | Flour tortillas; (6-7 inch) | |
| 1½ | cup | Monterey Jack cheese; shredded (6 ounces) |
| Lettuce; shredded | ||
| Tomatos; chopped | ||
| Sour Cream | ||
| Avocado slices | ||
Directions
GARNISHES
Cut chicken into short, thin strips. Cook bacon in 10 inch skillet until crisp. Remove to paper towel, crumble. Pour off all but 2 tablespoons drippings. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in ½ cup of the picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7 to 8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping ¼ cup bean mixture down center of each tortilla; top with 1 tablespoon cheese. Roll up; place seam side down in lightly greased 13x9 baking dish.
Spoon remaining 1 cup picante sauce evenly over enchiladas. Bake at 350f for 15 minutes. Top as desired and serve with additional picante sauce.
From: Stephen Drake Date: 11-01-93 Posted to MM-Recipes Digest V4 #208 by muddy@... on Aug 9, 1997