| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Chicken, Mexican | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
GARNISHES 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. From: Stephen Drake Date: 11-01-93 Posted to MM-Recipes Digest V4 #208 by muddy@ibm.net on Aug 9, 1997
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