Chicken and Black Bean Enchiladas
Tex-Mex Comfort Food
![Chicken and Black Bean Enchiladas](/content/images/size/w1200/2024/02/Enchiladas.jpg)
I've had this recipe since college in the 1990s, and it's one of our favorites.
Ingredients
3/4 lb. chicken breasts or tenders, cubed
3 slices bacon
1 1/2 cups picante sauce
1 16 oz. can black beans, undrained
1 green bell pepper, chopped
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, chopped
12-16 flour tortillas
1 1/2 cup shredded Mexican Cheese
Instructions
Chop bacon and cook until crisp in a large skillet. Set aside. Wipe out bacon grease.
Cut chicken into small pieces - season with salt and pepper. Cook in the large skillet with a little olive oil until done.
Add ½ cup picante sauce, black beans, bell pepper, cumin and salt.
Simmer for 7 minutes or until thickened, stirring occasionally.
Stir in green onions and bacon pieces.
Spoon 1/4 cup mixture down center of each tortilla and top with 1 Tablespoon of shredded cheese.
Roll up and place seam side down in a lightly greased 9x13 pan.
Spoon remaining picante sauce over enchiladas.
Bake at 350 for 15 minutes.
Optional: Top with remaining picante sauce and shredded cheese; Bake 3 minutes to melt cheese.
Ideas
I don't add the extra picante sauce and cheese to the top, because everyone here likes them different.
One option that is preferred around here is to pour a little queso over the top.