Paula’s Recipe of the Month: April 2009
Chicken and Black Bean Enchiladas

This is a recipe that I got from Tina several years ago.  It’s actually in The Martin Cookbook, for those of you that may have it.  They are one of Wynn’s favorites.  He even requested that I make them for his birthday meal this week.  Enjoy!

Chicken and Black Bean Enchiladas

• 3/4 lb. chicken breasts, cubed (I use two)
• 3 slices bacon
• 1 1/2 cups picante sauce, divided
• 1 (16 oz) can black beans, undrained
• 1 bell pepper, chopped
• 1 tsp. cumin
• 1/4 tsp. salt
• 1/2 cup green onions, chopped
• 12 flour tortillas (7 inch)
• 1 1/2 cups monterey/jack cheese (I use a mexican blended cheese)

Cut chicken into small pieces, saute until done.  Cook bacon until crisp, crumble and set aside.  Add 1/2 cup picante sauce, black beans, bell pepper, cumin and salt to chicken.  Simmer 7 minutes or until thickened, stirring occasionally.  Stir in green onions and crumbled bacon.  Spoon 1/3 cup mixture down center of each tortilla; top with 1 Tbsp. cheese.  Roll up filled tortilla and place seam side down in a lightly greased 9×13 pan.  Repeat until you have 12 enchiladas.  Spoon remaining picante sauce over enchiladas (this is optional:  Wynn and I actually prefer them without the extra picante sauce, because we like the tortillas to get crispy). Bake at 350 for approximately 15 minutes.  Top with remaining cheese; bake an additional 3 minutes.

Paula’s tip:  I always make these in the morning and refrigerate, then pop them in the oven for about 30 minutes.  Just make sure to preheat the cold casserole dish with the oven as it preheats. 

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