Recipe Cottage


LOCATION: Recipes >> Mexican >> Chicken Enchiladas 13

Print this Recipe    Chicken Enchiladas 13

Chicken & Black Bean Enchiladas
Yield: 6 Servings

3/4 lb chicken breast, skinless, boneless
3 slice bacon
2 cloves garlic, minced
1 1/2 cups picante sauce
1 can black beans,undrained (16 ounces)
1 large red bell pepper, chopped
1 tsp cumin, ground
1/4 tsp salt
1/2 cup green onion, sliced
12 flour tortillas, (6-7 inch)
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

lettuce, shredded
tomatoes, chopped
sour cream
avocado slices

Cut chicken into short, thin strips. Cook bacon in 10 inch skillet
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, red pepper, cumin and salt. Simmer until thickened, 7
to 8 minutes, stirring occasionally. Stir in green onions and
reserved bacon. Spoon heaping 1/4 cup bean mixture down center of
each tortilla; top with 1 tablespoon cheese. Roll up; place seam
side down in lightly greased 13x9 baking dish. Spoon remaining 1 cup
picante sauce evenly over enchiladas. Bake at 350 f for 15 minutes.
Top as desired and serve with additional picante sauce.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.