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  • Chicken & Black Bean Enchiladas

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    Chicken & Black Bean Enchiladas
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 3/4 pound boneless, skinless chicken breasts
    • 3 slices bacon
    • 2 buds garlic, chopped
    • 1 1/2 c. Picante sauce
    • 16 ounce. can black beans, undrained
    • 1 red bell pepper, diced
    • 1 teaspoon grnd cumin
    • 1/4 teaspoon salt
    • 1/2 c. sliced green onions
    • 1 1/2 c. shredded Monterey Jack cheese
    • 12 flour tortillas

    Directions

    1. Cut chicken into short, thin strips. Cook bacon till crisp. Drain and crumble. Pour off all but 2 Tbsp. drippings. Cook and stir chicken and garlic in drippings. Stir in 1 1/2 c. Picante, beans, red pepper, cumin and salt. Simmer till thickened, stirring occasionally. Stir in onions and reserved bacon. Spoon heaping 1/4 c. of mix down center of each tortilla; top with 1 Tbsp. cheese.
    2. Roll up, place seam side down in greased 9 x 13 inch dish. Spoon 1 c. picante over all. Bake 15 min. Top with remaining cheese, return to oven 3 min. Top with minced tomatoes, lowfat sour cream, avocado slices.

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