Chicken Enchiladas
Tortillas rolled around a smoky chicken, bacon, and black bean filling, baked under picante sauce and melted Monterey Jack.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Cut the chicken into thin julienne strips. In a large skillet, saute the bacon until crisp; remove and crumble, reserving 2 Tbsp of the drippings in the skillet.
- 2
Saute the chicken and garlic in the reserved drippings 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. Stir in the green onions and crumbled bacon.
- 3
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.
- 4
Top with the remaining 1 cup picante sauce. Bake at 350°F (175°C) for 15 minutes.
- 5
Sprinkle with the remaining cheese and bake 3 minutes more, until the cheese is melted. Serve hot.
Plan it in Listahan
Add Chicken Enchiladas to your week, check it against your household's allergens, and build the shopping list automatically.