Chicken & Poultry

Black Bean Chicken Enchiladas

Name: Black Bean Chicken Enchiladas
Total time: 45 min
Yield: 4 servings
Cuisine: Chicken & Poultry
Ingredients: 3/4 lb boneless skinless chicken breast; 3 slices bacon; 2 garlic cloves (minced); 1 1/2 cups picante sauce (divided); 1 1/2 cups cooked black beans (drained); 1 red bell pepper (diced); 1 tsp ground cumin; 1 tsp salt; 1/4 cup chopped green onion; 1/2 cup shredded Monterey Jack cheese; 4 flour tortillas

Hearty rolled tortillas filled with spiced chicken, black beans, and bacon, baked in picante sauce and melted Monterey Jack.

45 minutes

Serves 4

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

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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