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Chicken & Black Bean Enchiladas Recipe

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This recipe for Chicken & Black Bean Enchiladas, by , is from The Family Camp Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Shenk
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 skinless, boneless chicken breasts
3 slices bacon
2 cloves garlic, minced
1 1/2 C Pace mild picante sauce, divided
2 - 16 oz. cans black beans, drain one can
1 large. bell pepper, chopped
2 tsp. ground cumin
1/4 tsp salt
1/4 C sliced green onions (optional)
30 flour tortillas (6 - 7")
16 - 20 oz. shredded Monterey Jack cheese
1/2 C fresh cilantro, chopped
Optional toppings: shredded lettuce, chopped tomato, sour cream, or guacamole

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 T drippings. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 C of picante sauce, beans, bell pepper, cumin, salt and cilantro. Simmer until thickened, 12 to 15 minutes, stirring occasionally. Stir in green onions and reserved bacon.
Spoon heaping 1/4 C bean and chicken mixture down center of each tortilla, top each with 3 T cheese. Roll up; place seam side down in lightly greased 13 by 9" baking dish. Spoon the remaining picante sauce evenly over enchiladas. Bake at 350 degrees for 15 minutes. Top with remaining cheese and return to oven for 3 minutes. Top as desired.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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