Chicken and Black Bean Enchiladas

1. 1

   First, cook bacon in a nonstick skillet until crispy.

2. 2

   Remove bacon and place on paper towels to drain.

3. 3

   In the same skillet, place chicken breast and cook fully with garlic and cumin.

4. 4

   When cooked, cut chicken into small pieces or shred.

5. 5

   Add back to the pan and pour in picante sauce and black beans.

6. 6

   Continue cooking until thick, then add crumbled up bacon and a couple of chopped up green onions.

7. 7

   Cook for a few more minutes.

8. 8

   Preheat oven to 350 degrees.

9. 9

   Spray a 9 x 13 glass pan with nonstick spray.

10. 10

    Scoop some mixture into tortillas and fold.

11. 11

    Place seam down in the pan.

12. 12

    This should make 10 to 12 enchiladas.

13. 13

    Once in the pan, pour additional picante on top and spread around the surface.

14. 14

    Cook for 15 minutes in the oven.

15. 15

    Remove and sprinkle shredded cheese on top, then put it back in the oven until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.