Chicken Black Bean Enchiladas

By sherree

Ingredients

• TOPPINGS:
• 3/4 # chicken breasts
• 3 slices bacon
• 2 cloves garlic, minced
• 1 1/2 c salsa
• 1 can black beans, undrained
• 1 lg. red bell pepper, chopped
• 1 t cumin
• 1/4 t salt
• 1/2 c green onion, sliced
• 12 flour tortillas
• 1 1/2 Monterrey jack cheese
• shredded lettuce
• chopped tomato
• avocado
• sour cream

Preparation

Step 1

Cut chicken into thin strips. Cook bacon. Remove to paper towel, crumble. Save 2 T drippings. Cook & stir chicken and garlic in bacon grease, until no longer pink. Stir in 1/2 c salsa, beans, peppers, cumin, and salt. Simmer until thick (7-8 min), stirring occasionally. Stir in green onions, and bacon. Put a heaping 1/ c of mixture on each tortilla. top each with 1 T cheese. Roll. Place seam down, in greased 9x13 pan. spoon remaining salsa over. Bake 350* for 15 minutes. Top with remaining cheese and return to oven for 3 minutes more.