Chicken and 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)
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)
Lettuce; shredded
Tomatos; chopped
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 Posted to MM-Recipes Digest V4 #208 by muddy@... on Aug 9, 1997

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