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.