Last year, for his birthday, my brother Chad requested enchiladas for dinner.Â They were able to come visit us and spend a little bit of time.Â I didn’t want to make one of those white sauce enchiladas, or green one, either.Â I looked around awhile and decided on this one (I think I found it on recipezaar).
One of the best things about making this was that we made it together.Â Chad and Malia (our cousin) helped me make this.Â We had such a wonderful time together, cutting and chopping and shredding and rolling and cooking.
Well, it was a total hit.Â I had to email the recipe to everyone that had been at dinner, and a few others, too!Â I hope you enjoy it as much as we did.
Â¾ lb boneless skinless chicken breast
3 slices bacon
2 cloves garlic, minced
1 Â½ cups picante sauce
1 red bell pepper, chopped
1 tsp cumin
Â¼ tsp salt
Â½ cup green onions, sliced
1 Â½ cup shredded Monterrey jack cheese, plus another Â½ cup or so
1 (16 oz) can black beans
15-20 corn tortillas
1. Preheat oven to 350ÂºF.
2. Julienne chicken
3. SautÃ© bacon until crisp, reserving 2 tbsp drippings
4. SautÃ© chicken and garlic in drippings until chicken is opaque.
5. Add Â½ cup picante sauce, beans, red bell pepper, cumin and salt.Â Simmer 7 – 8 minutes until thick.
6. Stir in green onions and crumbled bacon.Â Then add 1 Â½ cups of cheese.
7. Top each tortilla with about Â¼ cup of chicken mixture.Â Roll up and place in baking dish sprayed with oil.
8. Top with remaining Â½ cup of picante sauce (or a little more to cover tortillas).Â Bake for 15 minutes.
9. Top with remaining cheese and bake for 3 minutes more.