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Chicken and Black Bean Enchiladas




Source of Recipe


internet






List of Ingredients



• 3/4 lb. skinless, boneless chicken breast
  
• 3 slices bacon
  
• 2 cloves garlic, minced
  
• 1-1/2 c. Pace Picante sauce
  
• 1 (16 oz.) can black beans, undrained
  
• 1 med. red bell pepper, chopped
  
• 1 med. yellow bell pepper, chopped
  
• 1 tsp. ground cumin
  
• 1/4 tsp. salt
  
• 1/2 c. sliced green onions
  
• 12 flour tortillas (6"-7")
  
• 1-1/2 c. (6 oz.) shredded Monterey Jack cheese
  
• Toppings: shredded lettuce, sour cream, chopped tomatoes
  






Instructions



1. Cut chicken into short, thin strips.
   
2. Cook bacon in skillet until crisp. Remove to paper towel; crumble.
   
3. Pour off all but 2 tablespoons drippings and cook chicken in drippings until chicken is no longer pink. Stir in 1/2 cup of Pace Picante Sauce, beans, peppers, cumin and salt. Simmer until thickened, 7 to 8 minutes, stirring occasionally. Stir in green onions and reserved bacon.
   
4. 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 13"x9" baking dish. Spoon remaining 1 cup Pace Picante Sauce evenly over enchiladas.
   
5. Bake at 350 degrees for 15 minutes. Top with remaining cheese; return to oven about 3 minutes. Top as desired and serve with additional Pace Picante Sauce.
   






Final Comments


Makes 6 servings