Chicken and black bean enchiladas
Chicken and black bean enchiladas
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:
Related ingredients:
pkg, milk, sour cream, chopped nuts, flour, dry mustard, can cream of chicken soup
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