• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken and Black Bean Enchiladas

  • Recipe Submitted by on

Category: Poultry, Mexican

 Ingredients List

  • 3/4 lb Chicken breast; skinless,
  • -boneless
  • 3 sl Bacon
  • 2 Clove Garlic; minced
  • 1 1/2 c Picante sauce
  • 1 cn Black beans; undrained (16
  • -ounces)
  • 1 lg Bell pepper; Red, chopped
  • 1 ts Cumin; ground
  • 1/4 ts Salt
  • 1/2 c Green Onion; Sliced
  • 12 Flour tortillas; (6-7 inch)
  • 1 1/2 c Monterey Jack cheese;
  • -shredded (6 ounces)


Lettuce; shredded
Tomatos; chopped
Sour Cream
Avocado slices

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 1/2 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 1/4
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.

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