Chicken and black bean enchiladas

Chicken and black bean enchiladas

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • skinless, boneless chicken breasts - 1 lb
  • slices bacon - 3 item
  • cloves garlic, minced - 2 item
  • picante sauce - 1/2 c
  • can black beans, undrained - 1 oz
  • large red or green pepper, chopped - 1 item
  • ground cumin - 1 tsp
  • salt - 1/4 tsp
  • sliced green onions - 1/2 c
  • flour tortillas 6 or 7-inch - 12 item
  • shredded cheese - 1/2 c
  • Toppings: shredded lettuce
  • chopped tomato - 1 item
  • sour cream - 1 item
  • avocado slices - 1 item

How to make chicken and black bean enchiladas:

Toppings: shredded lettuce chopped tomato sour cream avocado slices Cut chicken into short, thin strips. Cook bacon 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 1/2 cup of the picante sauce, beans, pepper, cumin and salt. Simmer until thickened. Stir in green onions and bacon. Spoon a heaping 1/4 cup bean mixture in center of each tortilla; top with 1 tablespoon cheese. Roll up; place seam side down in a lightly greased 9 x 13-inch pan. Spoon remaining 1 cup picante sauce evenly over enchiladas. Bake at 350° for 20 minutes. Top with remaining cheese. Return to oven 5 minutes. Top as desired; serve with additional picante sauce. Serves 6.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:
Chicken and black bean enchiladas
3.3
Average rating: 3.3 of 5, total votes: 4
Cook. Time: PT35M
Total Time: PT35M


Cause of complaint:

Related ingredients:
pkg, milk, sour cream, chopped nuts, flour, dry mustard, can cream of chicken soup
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