Chicken & Black Bean Enchiladas
Chicken & Black Bean Enchiladas
1 pound boneless skinless chicken breast
3 slices bacon
2 cloves garlic — minced
1 1/2 cups salsa
2 cups black beans — undrained
1 red bell pepper — chopped
1 teaspoon ground cumin
1 bunch green onion — chopped
6 ounces monterey jack cheese — shredded
Pepper to taste
12 flour tortillas
Cut chicken into cubes; set aside. In skillet cook bacon until crisp.
Remove bacon to paper towel to soak any excess grease and discard any grease
in skillet.
In same skillet, coat with no stick cooking spray, and saute chicken
and garlic until chicken is almost done.
Stir in 1/2 cup salsa, beans, red pepper, cumin, salt and pepper to
taste. Simmer in green onions and reserved bacon.
Divide chicken-bean mixture among 12 tortillas, placing down center of
each tortilla. Top with 1 tablespoon shredded cheese. Roll up and place
seam side down in 13×9x2 inch baking dish coated with spray. Spoon
remaining 1 cup salsa evenly over enchiladas. Top with remaining cheese.
Bake at 350* for 15 minutes or until thoroughly heated and cheese is
melted.
