The Pioneer Woman Tasty Kitchen
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Chicken and Black Bean Enchiladas

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Level: Easy

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Description

Easy and delicious. A friend gave me the recipe and I made it my own. The entire family and neighbors love when I make these.

Ingredients

  • 3 slices Bacon
  • ¾ pounds Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic, Finely Chopped
  • 1 teaspoon Ground Cumin
  • ¾ cups Pace Picante Sauce Whichever Intensity You Prefer
  • 1 can Black Beans 16 Oz.
  • Chopped Green Onions
  • Flour Tortillas
  • Shredded Mexican Blended Cheese

Preparation

First, cook bacon in a nonstick skillet until crispy. Remove bacon and place on paper towels to drain.

In the same skillet, place chicken breast and cook fully with garlic and cumin. When cooked, cut chicken into small pieces or shred. Add back to the pan and pour in picante sauce and black beans. Continue cooking until thick, then add crumbled up bacon and a couple of chopped up green onions. Cook for a few more minutes.

Preheat oven to 350 degrees. Spray a 9 x 13 glass pan with nonstick spray. Scoop some mixture into tortillas and fold. Place seam down in the pan. This should make 10 to 12 enchiladas.

Once in the pan, pour additional picante on top and spread around the surface. Cook for 15 minutes in the oven. Remove and sprinkle shredded cheese on top, then put it back in the oven until cheese is melted.

3 Comments

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kendellp on 10.24.2009

I accidently gave this 3.5 mitts, but meant 5! Sorry!

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kendellp on 10.24.2009

These were DELICIOUS! I made them just like it said except put cheese inside and on top! Wonderful, thank you!

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vrmoor on 10.15.2009

The best enchiladas I’ve ever made. They were super easy, partly because the grocery didn’t have any chicken in stock when I went, so I picked the meat off a rotisserie chicken and just threw the enchiladas together. I like that this recipe doesn’t use an “enchilada sauce” because I don’t always have that on hand, but I do always have salsa!

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