Chicken and black bean enchiladas
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Chicken and black bean enchiladas
  Chicken    Mexican    Beans  
Last updated 6/12/2012 1:13:29 AM. Recipe ID 41932. Report a problem with this recipe.
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      Title: Chicken and black bean enchiladas
 Categories: Chicken, Mexican
      Yield: 6 Servings
 
    3/4 lb Chicken breast; skinless,
           -boneless
      3 sl Bacon
      2    Clove Garlic; minced
  1 1/2 c  Picante sauce
      1 cn Black beans; undrained (16
           -ounces)
      1 lg Bell pepper; Red, chopped
      1 ts Cumin; ground
    1/4 ts Salt
    1/2 c  Green Onion; Sliced
     12    Flour tortillas; (6-7 inch)
  1 1/2 c  Monterey Jack cheese;
           -shredded (6 ounces)

MMMMM-------------------------GARNISHES------------------------------
           Lettuce; shredded
           Tomatos; chopped
           Sour Cream
           Avocado slices
 
  Cut chicken into short, thin strips. Cook bacon in 10 inch skillet
  until crisp. Remove to paper towel, crumble. Pour off all but 2
  tablespoons drippings. Cook and stir chicken and garlic in drippings
  until chicken is no longer pink. Stir in 1/2 cup of the picante
  sauce, beans, red pepper, 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 13x9 baking dish. Spoon remaining 1 cup
  picante sauce evenly over enchiladas. Bake at 350f for 15 minutes.
  Top as desired and serve with additional picante sauce.
  
  From: Stephen Drake Date: 11-01-93 




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Recipe ID 41932 (Apr 03, 2005)

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