Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
|
| Chicken and Black Bean Enchiladas submitted by Karen Johnson |
|
|
Description
These are the BEST BEST enchiladas in the whole world... you must try them at least once.
|
Directions
Preheat oven to 350.
1. Cut chicken into short, this strips.
2. Cook bacon in a 10-inch skillet until crisp. Remove to paper towel; crumble.
3. Pour off all but 2 T drippings.
4. Cook chicken and garlic in drippings until chicken is no longer pink.
5. Stir in ½ cup of the picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7-8 minutes, stirring occasionally.
6. Stir in green onions and reserved bacon.
7. Spoon heaping ¼ cup bean mixture down the center of each tortilla; top with 1 T cheese. Roll up; place seam side down in a lightly greased 13x9 inch-baking dish.
8. Spoon remaining 1-cup picante sauce evenly over enchiladas.
9. Bake at 350 degrees for 15 minutes.
10. Top with remaining cheese and return to oven for about 3 minutes.
Top as desired.
Makes about 6 servings.
Hints: I use more picante sauce then recommended. I like saucy enchiladas.
To save time (for me) I cook a 3.5 pound frying chicken in a crock pot all day and then shred it, substitute it in the recipe.
Send to a Friend
Printable Version
|
|
|
Ingredients
 ¾ lb. Boneless, skinless chicken breast, uncooked
3 slices bacon
2 cloves garlic, minced
1½ cups PACE picante sauce
1 can (16 oz.) black beans, undrained
1 large red bell pepper, chopped
1 tsp. Cumin
¼ tsp. Salt
½ cup sliced green onions
12 flour tortillas
1½ cups shredded Monterey Jack cheese
Optional: Shredded lettuce, chopped tomato, sour cream, avocado slices, cilantro, etc.
|
|
|
|
|
