Once you’ve had a taste of these enchiladas, you’ll never go back to your old recipe again! These are exceptionally tasty and so easy to make that you’ll be sitting at the dinner table before you know it.
Ingredients
1 1/4 pounds skinless, boneless chicken breasts
3 slices bacon
1/2 teaspoon minced garlic
1 1/2 cups salsa, divided
1 (15-ounce) can black beans, undrained
1 red or green bell pepper, seeded and chopped, optional
1 teaspoon ground cumin
Salt and pepper to taste
1 bunch green onions, chopped
12 (6-8-inch) flour tortillas
6 ounces reduced-fat Monterrey Jack cheese, shredded
Instructions:
Preheat oven 350ºF. Cut chicken into chunks; set aside.
2. Cook bacon in a skillet until crisp. Remove to paper towel and discard any grease in skillet. In same skillet, coated with nonstick cooking spray, sauté garlic and chicken until chicken is almost done, 5-7 minutes.
3. Stir in 1/2 cup salsa, bell pepper, the beans, cumin, salt, and pepper. Simmer until thickened, 5 minutes, stirring occasionally, or until chicken is done. Stir in green onions and bacon.
4. Divide chicken-bean mixture among 12 tortillas, placing mixture down center of each tortilla. Top with shredded cheese. Roll up and place seam-side down in 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.
5. Spoon remaining 1 cup salsa evenly over the enchiladas. Top with remaining cheese. Bake 15 minutes, or until thoroughly heated and the cheese is melted.
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Quick Tip: Serve with ranch or sour cream for a cool and creamy dip!
Thanks to Bacon Today for this yummy meal the whole family will enjoy!
