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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.
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Chicken Enchiladas 13