Chicken & Poultry

Chicken Enchiladas

Name: 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 canned black beans, drained and rinsed; 1/2 red bell pepper, diced; 1 tsp ground cumin; 1 tsp salt; 1/4 cup sliced green onion; 1 1/2 cups shredded Monterey Jack cheese; 8 flour tortillas

Tortillas rolled around a smoky chicken, bacon, and black bean filling, baked under picante sauce and melted Monterey Jack.

45 minutes

Serves 4

Dinner

Contains common allergens

Dairy Wheat

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Instructions

5 steps

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.

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