Chicken & Black Bean Enchiladas Recipe
Servings: 10
Ingredients
- 3/4 pound boneless, skinless chicken breasts
- 3 slices bacon
- 2 buds garlic, chopped
- 1 1/2 c. Picante sauce
- 16 ounce. can black beans, undrained
- 1 red bell pepper, diced
- 1 teaspoon grnd cumin
- 1/4 teaspoon salt
- 1/2 c. sliced green onions
- 1 1/2 c. shredded Monterey Jack cheese
- 12 flour tortillas
Directions
- Cut chicken into short, thin strips. Cook bacon till crisp. Drain and crumble. Pour off all but 2 Tbsp. drippings. Cook and stir chicken and garlic in drippings. Stir in 1 1/2 c. Picante, beans, red pepper, cumin and salt. Simmer till thickened, stirring occasionally. Stir in onions and reserved bacon. Spoon heaping 1/4 c. of mix down center of each tortilla; top with 1 Tbsp. cheese.
- Roll up, place seam side down in greased 9 x 13 inch dish. Spoon 1 c. picante over all. Bake 15 min. Top with remaining cheese, return to oven 3 min. Top with minced tomatoes, lowfat sour cream, avocado slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 10 servings | |
| Calories 275 | |
| Calories from Fat 89 | 32% |
| Total Fat 9.96g | 12% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 539mg | 22% |
| Potassium 703mg | 20% |
| Total Carbs 27.97g | 7% |
| Dietary Fiber 7.5g | 25% |
| Sugars 3.84g | 3% |
| Protein 18.9g | 30% |
