Chicken & Black Bean Enchiladasenchiladas 0.75 lb chicken breast; skinless, boneless 3.00 slice bacon 2.00 clove garlic; minced 1.50 cup picante sauce 1.00 can black beans; undrained (16 ounces) 1.00 large bell pepper; red, chopped 1.00 teaspoon cumin; ground 0.25 teaspoon salt 0.50 cup green onion; sliced 12.00 flour tortillas; (6-7 inch) 1.50 cup monterey jack cheese; shredded (6 ounces) ----GARNISHES---- 1 lettuce; shredded 1 tomatos; chopped 1 sour cream 1 avocado slices 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 |
