Chicken and Bean Enchiladas

Last year, for his birthday, my brother Chad requested enchiladas for dinner.  They were able to come visit us and spend a little bit of time.  I didn’t want to make one of those white sauce enchiladas, or green one, either.  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.  Chad and Malia (our cousin) helped me make this.  We had such a wonderful time together, cutting and chopping and shredding and rolling and cooking.

Well, it was a total hit.  I had to email the recipe to everyone that had been at dinner, and a few others, too!  I hope you enjoy it as much as we did.

Chicken and Bean Enchiladas

¾ lb boneless skinless chicken breast
3 slices bacon
2 cloves garlic, minced
1 ½ cups picante sauce
1 red bell pepper, chopped
1 tsp cumin
¼ tsp salt
½ cup green onions, sliced
1 ½ cup shredded Monterrey jack cheese, plus another ½ cup or so
1 (16 oz) can black beans
15-20 corn tortillas
1. Preheat oven to 350ºF.

2. Julienne chicken

3. Sauté bacon until crisp, reserving 2 tbsp drippings

4. Sauté chicken and garlic in drippings until chicken is opaque.

5. Add ½ cup picante sauce, beans, red bell pepper, cumin and salt.  Simmer 7 – 8 minutes until thick.

6. Stir in green onions and crumbled bacon.  Then add 1 ½ cups of cheese.

7. Top each tortilla with about ¼ cup of chicken mixture.  Roll up and place in baking dish sprayed with oil.

8. Top with remaining ½ cup of picante sauce (or a little more to cover tortillas).  Bake for 15 minutes.

9. Top with remaining cheese and bake for 3 minutes more.

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