| Chicken & Black Bean Enchiladas
3/4 pound of skinless, boneless chicken breast
3 slices of bacon
2 cloves garlic, minced
1 1/2 cup of Pace Picante sauce
One 16 ounce can of black beans, un-drained
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 teaspoon of ground cumin
1/4 teaspoon of salt
1/2 cup of sliced green onions
12 flour tortillas (6"-7")
1 1/2 cup (6 oz.) of shredded Monterey Jack cheese
Toppings: shredded lettuce, sour cream, chopped tomatoes |
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Cut chicken into short, thin strips. Cook bacon in skillet until crisp. Remove to paper towel; crumble. Pour off all but 2 tablespoons drippings until chicken is no longer pink. Stir in 1/2 cup of Pace Picante Sauce, beans, peppers, 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 13"x9" baking dish. Spoon remaining 1 cup Pace Picante Sauce evenly over enchiladas. Bake at 350ºF. for 15 minutes. Top with remaining cheese; return to oven about 3 minutes. Top as desired and serve with additional Pace Picante Sauce. Makes 6 servings. Back to enchilada recipes |
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