Black Bean Chicken Enchiladas
Hearty rolled tortillas filled with spiced chicken, black beans, and bacon, baked in picante sauce and melted Monterey Jack.
Contains common allergens
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Instructions
- 1
Cut the chicken into thin julienne strips. In a large skillet, cook the bacon until crisp, then remove and crumble, reserving about 2 Tbsp of the drippings in the skillet.
- 2
Saute the chicken and garlic in the reserved drippings over medium heat until the chicken is opaque. Add 1/2 cup of the picante sauce, the black beans, red bell pepper, cumin, and salt. Simmer 7 to 8 minutes, until thickened.
- 3
Stir in the green onions and crumbled bacon.
- 4
Top each tortilla with about 1/4 cup of the chicken mixture and 1 Tbsp of the cheese. Roll up and place seam-side down in a baking dish.
- 5
Top the enchiladas with the remaining 1 cup of picante sauce. Bake at 350°F (175°C) for 15 minutes.
- 6
Sprinkle with the remaining cheese and bake 3 minutes more, until melted. Serve hot.
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