It is so cold outside today and I thought about making more soup, but I am about souped out. I had forgotten about this recipe that was truly a lunch favorite, as well as one of Hannah's favorites. It is very easy to prepare and can be made ahead of time and refrigerated. I must give credit to Apron Strings for the original recipe. I have tweeked it a bit.
Chicken Black Bean Enchiladas
4 boneless skinless chicken breasts
3 slices bacon
2 cloves garlic, minced
1/2 cup picante sauce
1 (16-ounce) can black beans, drained
1 large red bell pepper, chopped
1/2 bunch cilantro, chopped, plus some for garnish
1 T cumin
1/2 t. salt
4 chopped green onions
12 (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese with peppers
1 cup picante sauce
For the filling:
Cut chicken into bite size pieces.
Fry bacon in skillet. Remove bacon and reserve 2 T drippings. Crumble bacon.
Add chicken and garlic to bacon drippings. Saute until light brown.
Add 1/2 cup picante sauce, black beans, bell pepper, cilantro, cumin and salt.
Simmer for 7-8 minutes. Add green onions and bacon.
For the enchiladas:
Preheat oven to 350 degrees.
Spoon chicken mixture onto the tortillas and sprinkle with 1 T cheese. Roll tortillas to enclose the filling.
Place seam side down in a lightly greased 9x13 casserole. Spoon 1 cup picante sauce (I use more) on top.
Bake for 15 minutes. Sprinkle with remaining cheese. Bake until cheese melts.
Garnish with shredded lettuce, cilantro, chopped tomato, chopped avocado and sour cream.
If you choose to make ahead, refrigerate after filling tortillas. Top with picante prior to baking.
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