Chicken and Black Bean Enchiladas

Tex-Mex Comfort Food

Chicken and Black Bean Enchiladas
Chicken and Black Bean Enchiladas

I've had this recipe since college in the 1990s, and it's one of our favorites.


3/4 lb. chicken breasts or tenders, cubed
3 slices bacon
1 1/2 cups picante sauce
1 16 oz. can black beans, undrained
1 green bell pepper, chopped
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, chopped
12-16 flour tortillas
1 1/2 cup shredded Mexican Cheese


Chop bacon and cook until crisp in a large skillet. Set aside. Wipe out bacon grease.

Cut chicken into small pieces - season with salt and pepper. Cook in the large skillet with a little olive oil until done.

Add ½ cup picante sauce, black beans, bell pepper, cumin and salt.

Simmer for 7 minutes or until thickened, stirring occasionally.

Stir in green onions and bacon pieces.

Spoon 1/4 cup mixture down center of each tortilla and top with 1 Tablespoon of shredded cheese.
Roll up and place seam side down in a lightly greased 9x13 pan.

Spoon remaining picante sauce over enchiladas.

Bake at 350 for 15 minutes.

Optional: Top with remaining picante sauce and shredded cheese; Bake 3 minutes to melt cheese.


I don't add the extra picante sauce and cheese to the top, because everyone here likes them different.

One option that is preferred around here is to pour a little queso over the top.

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