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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Black Bean Enchiladas Recipe

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This recipe for Chicken and Black Bean Enchiladas is from GEBC Mothers of Preschoolers 2010-2011, 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:  
1 lb skinless, boneless chicken breast
3 slices lean bacon (could do turkey)
3 cloves garlic, minced
½ cup salsa
1- 16 oz black beans (not drained) I sometimes add more
1 red bell pepper chopped
½ cup chopped cilantro
½ tsp cumin
¼ tsp salt
½ cup sliced green onions
7 inch tortillas
Large can of enchilada sauce

Toppings: Shredded lettuce, tomatoes, cilantro, sour cream and/or guacamole.
Directions:
Directions:
Cut chicken into thin strips. Cook bacon in 10’ skillet until crisp. Remove to paper towel, drain and crumble.

Pour off all but 1 or 2 T drippings. Saute the chicken and garlic in drippings for 3-5 minutes. Stir in salsa, beans, pepper, cumin, and salt. Simmer 7 minutes or until thickened, stirring frequently.

Stir in onions, cilantro, and bacon. Coat the bottom of the pan with enchilada sauce. Spoon heaping ¼ cup of mixture down the center of each tortilla. Roll up and place seam side down in 13 x 9 baking dish. After done, pour the rest of enchilada sauce over the top. Bake at 350 degrees for 15-25 minutes.

 

 

 

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