Chicken & black bean enchiladas

6 servings

Ingredients

Quantity Ingredient
¾ pounds Chicken breast, skinless, boneless
3 slices Bacon
2 Clove Garlic, minced
1½ cup Picante sauce
1 can Black beans,undrained (16 ounces) Lettuce, shredded Tomatos, chopped
1 large Bell pepper, Red, chopped
1 teaspoon Cumin, ground
¼ teaspoon Salt
½ cup Green Onion, Sliced
12 Flour tortillas, (6-7 inch)
1½ cup Monterey Jack cheese, shredded (6 ounces) Sour Cream Avocado slices

Directions

GARNISHES

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 ½ 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 ¼ 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 350f for 15 minutes.

Top as desired and serve with additional picante sauce.

From: Stephen Drake Date: 11-01-93 Submitted By BARRY WEINSTEIN On 08-25-95

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