Chicken and Black Bean Enchiladas

Prep Time:

Cook time:

Serves:

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smyth Estate in Plano, Texas in 1990.

Ingredients

 * ¾ pound boneless skinless chicken breast
 * 3 slices bacon
 * 2 clove garlic minced
 * 1½ cups salsa
 * 16 ounce can black beans undrained
 * 1 large red bell pepper chopped
 * 1 teaspoon ground cumin
 * ¼ teaspoon salt
 * ½ cup green onions sliced
 * 12 flour tortillas
 * 1½ cups pepper jack cheese shredded
 * ¼ cup sour cream
 * 1 tomato diced

Directions

 * 1) Preheat oven to 350.
 * 2) Cut chicken into short thin strips.
 * 3) Cook bacon until crisp then remove to paper towel and crumble.
 * 4) Pour off all but 2 tablespoons drippings.
 * 5) Cook and stir chicken and garlic in drippings until chicken is no longer pink.
 * 6) Stir in ½ cup of the salsa, beans, red pepper, cumin and salt then simmer until thickened stirring occasionally.
 * 7) Stir in green onions and reserved bacon.
 * 8) Spoon bean mixture down center of each tortilla then top with cheese and roll up.
 * 9) Place seam side down in lightly greased rectangular baking dish.
 * 10) Spoon remaining salsa evenly over enchiladas and bake for 15 minutes.
 * 11) Top with dollops of sour cream and diced tomatoes.

Contributed by:

 * Catsrecipes Y-Group