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Chicken Enchiladas 13

A mexican recipe for Chicken Enchiladas 13, made with Garlic Minced, Picante Sauce, Black Beans Undrained, Salt, and Green Onion Sliced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 clove
• 1 1/2 cup
• 1 can
• 1/4 tsp
• 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   Cut chicken into short, thin strips.

2. 2

   Cook bacon in 10 inch skillet until crisp.

3. 3

   Remove to paper towel, crumble.

4. 4

   Pour off all but 2 tablespoons drippings.

5. 5

   Cook and stir chicken and garlic in drippings until chicken is no longer pink.

6. 6

   Stir in 1/2 cup of the picante sauce, beans, red pepper, cumin and salt.

7. 7

   Simmer until thickened, 7 to 8 minutes, stirring occasionally.

8. 8

   Stir in green onions and reserved bacon.

9. 9

   Spoon heaping 1/4 cup bean mixture down center of each tortilla; top with 1 tablespoon cheese.

10. 10

    Roll up; place seam side down in lightly greased 13x9 baking dish.

11. 11

    Spoon remaining 1 cup picante sauce evenly over enchiladas.

12. 12

    Bake at 350 f for 15 minutes.

13. 13

    Top as desired and serve with additional picante sauce.