Chicken and Black Bean Enchiladas

Jennie Hood Flynn

"I got this recipe from a church cookbook, it's so good! Especially since the chicken is cooked in the bacon grease. :)"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Cut uncooked chicken in to small pieces; set aside. Cook bacon until crisp; remove and eventually crumble. Cook chicken and garlic in bacon drippings until chicken is not pink. Stir in 1/2 c. picante sauce, black beans, red pepper, cumin and salt. Simmer until thickened, 7-8 minutes, stirring occasionally. Stir in green onions and reserved bacon.
  2. Spoon the mixture into the 6 tortillas, and divide the Jack cheese amongst them all. Fold them up, and put them in a Pam-sprayed 9x13 dish, and then pour the remaining picante over the top. Bake at 350, for 20-25 minutes.


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