Chicken & Black Bean Enchiladas

[D and M On The Road]

Chicken & Black Bean Enchiladas

Ingredients
4 slices of bacon, cut into pieces
4 boneless, skinless chicken breasts, cut into small pieces
2 cloves garlic, minced
1-1/2 cups picante sauce
1 (16 oz.) can of black beans, undrained
1 red bell pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 cups sliced green onion
12 flour tortillas
1-1/2 cups shredded Monterey Jack cheese

Instructions
Fry the bacon until crisp in large frying pan and remove to paper towel.

Cook chicken and garlic in about 2 tablespoons of the leftover bacon grease.

Stir in 1/2 cup of the picante sauce, beans, red pepper, cumin & salt. Simmer until thickened, about 8 minutes, stirring occasionally.

Stir in the green onions and bacon.

Spoon about 1/4 cup of the mixture down the center of each tortilla and top with 1 tablespoon of the cheese.

Roll up and place seam side down in greased 9"x13" baking dish.

Pour the rest of the picante sauce over the enchiladas and bake at 350 degrees for 15 to 30 minutes.

Top with remaining cheese and return to oven for about 3 minutes or until melted.

NOTE: Definitely taste and adjust this recipe to your liking. My family loves garlic, so I always use about 5 times what a recipe calls for. If you want to add more bacon, omit the salt. Sometimes I will not put the picante sauce on top but use a canned enchilda sauce instead.


"On the Road Again...."
"Just Can't Wait to Get on the Road Again......."
Hometown: Davis, CA
2000 Dodge Ram SB 2500 4x4 Quad Turbo Cummings
2002 Keystone Montana 34' 3295RK
2001 Onan 3600 (propane powered)