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| Home -> [Beans, Chicken, Mexican, North American, Poultry, South American] -> [Chicken & black bean enchiladas Recipe] |
Chicken & black bean enchiladas
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beans, Chicken, Mexican, North American, Poultry, South American |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Skinless chicken breast | | 3
| slice | Bacon, center cut | | 2
| | Cloves garlic -- minced | | 1 1/2
| cup | Salsa | | 2
| cup | Black beans -- undrained | | 1
| | Red bell pepper -- chopped | | 1
| tsp | Ground cumin | | | 1 bn Green onion -- chopped | | 6
| oz | Monterey jack cheese -- | | | Shredded | | | Pepper to taste | | 12
| | Flour tortillas |
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Procedures:
| 1 | Cut chicken into cubes; set aside. | | 2 | In skillet cook bacon until crisp. | | 3 | Remove bacon to paper towel to soak any excess grease and discard any grease in skillet. | | 4 | In same skillet, coat with no stick cooking spray, and saute chicken and garlic until chicken is almost done. | | 5 | Stir in ?cup salsa, beans, red pepper, cumin, salt and pepper to taste. | | 6 | Simmer in green onions and reserved bacon. | | 7 | Divide chicken-bean mixture among 12 tortillas, placing down center of each tortilla. | | 8 | Top with 1 tablespoon shredded cheese. | | 9 | Roll up and place seam side down in 13x9x2 inch baking dish coated with spray. | | 10 | Spoon remaining 1 cup salsa evenly over enchiladas. | | 11 | Top with remaining cheese. | | 12 | Bake at 350* for 15 minutes or until thoroughly heated and cheese is melted |
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