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Chicken and Black Bean Enchiladas Recipe

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This recipe for Chicken and Black Bean Enchiladas is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. skinless, boneless chicken breasts
3 slices of bacon
2 cloves of garlic - minced
1 1/2 c. Pace Picante sauce
1 (16 oz.) can black beans - undrained
1 lg. red bell pepper - chopped
1 tsp. ground cumin
1/4 tsp. salt
1/2 c. green onions - sliced
12 flour tortillas (6-7 inches)
1 1/2 c. Monterey Jack cheese - shredded
Directions:
Directions:
Cut chicken into short thin strips. 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 the Picante sauce, beans, red pepper, cumin, and salt. Simmer until thickened, about 7-8 minutes, stirring occasionally. Stir in green onions and crumbled bacon. Spoon heaping 1/4 c. bean mixture down the center of each tortilla; top with 1 T. cheese. Roll up; place seam side down in lightly greased 9x13 inch baking dish. Spoon remaining 1 c. Picante sauce evenly over the enchiladas. Bake at 350º for 15 minutes. Top with remainder of cheese and return to oven for about 3 minutes. Top as desired and serve with additional Picante sauce.
Personal Notes:
Personal Notes:
Great toppings for this dish include shredded lettuce, chopped tomato, sour cream, and avocado slices.

 

 

 

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