Chicken And Black Bean Enchiladas
Ingredients
3/4 lb. chicken breast, skinless, boneless
3 slices bacon
2 clove garlic, minced
1-1/2 C. picante sauce
1 can black beans, undrained (16-oz.)
1 large bell pepper, red, chopped
1 tsp. cumin, ground
1/4 tsp. salt
1/2 C. green onion, sliced
12 flour tortillas, (6 to 7-inch)
1-1/2 C. Monterey jack cheese, shredded (6 oz.)
Garnish:
lettuce, shredded
tomatoes, chopped
sour cream
avocado slices
Cooking Instructions
Cut chicken into short, thin strips. Cook bacon in a 10-inch skillet until crisp. Remove to paper towel, crumble. Pour off all but 2 Tbls. drippings. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 C. 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 C. bean mixture down center of each tortilla; top with 1 Tbls. cheese. Roll up; place seam side down in lightly greased 13×9-inch baking dish. Spoon remaining 1 C. picante sauce evenly over enchiladas. Bake at 350 for 15 minutes. Top as desired and serve with additional picante sauce.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)