Chicken & Black Bean Enchilladas Recipe courtesy of Mimi
Chicken & Black Bean Enchilladas
Chicken & Black Bean Enchilladas
3/4 pound skinless, boneless chicken breasts or strips
3 slices bacon (cooked)
2 cloves garlic
2 cups bottled salsa or picante sauce
1 15 oz. can black beans
1 large red bell pepper
1 tsp. cumin (pluss a little)
1/4 tsp. salt
1/2 cup sliced green onions
8 large flour tortillas
1 1/2 to 2 cups grated Monterey Jack cheese
Sour cream and avocado slices for topping
Cut chicken into short thin strips. Cook bacon in 10" skillet until crisp. Remove to paper towel, crumble. Pour off all but 2 TBSP. drippings. Cook chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 cup salsa, beans, red pepper, cumin and salt. Simmer until slightly thickened, 7 or 8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon about 1/2 cup bean mixture down center of each tortilla; top with heaping TBSP cheese. Roll up, place seam side down in lightly greased 13 x 9 baking dish. Spoon 1 cup salsa evenly over enchiladas. Bake 350 for 15 minutes. Top with remaining cheese - return to oven about 3 minutes or until cheese is melted. Serve with toppings as desired. Serves 6. |
