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    You are in: Home / Recipes / Chicken and Black Bean Enchiladas Recipe
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    Chicken and Black Bean Enchiladas

    Chicken and Black Bean Enchiladas. Photo by Sierra Silver

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Gilcat2's Note:

    Easy to make and a definite family pleaser.

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    Units: US | Metric


    1. 1
      Julienne chicken.
    2. 2
      Saute bacon until crisp, reserving 2 Tbsp drippings.
    3. 3
      Saute chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.
    4. 4
      Stir in green onions and crumbled bacon.
    5. 5
      Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.
    6. 6
      Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.
    7. 7
      Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -.

    Ratings & Reviews:

    • on December 22, 2009


      This is a really good recipe. I did make some changes for a few reasons. I used canned chicken breasts because I was trying to test to see if this would be easy enough to make while camping. I still cooked it in the pan with garlic it just didnt cook as long. I doubled the garlic.. we are garlic fans round here. I used green enchilada sauce in lieu od picante sauce. I like it better. I also mixed in a few tablespoons of sour creme in with the 1/2 cup enchilada sauce to make it more like chicken sour cream enchiladas. I also, based off another enchilada recipe I had my eye on spread the bottom of my baking sheet with a small layer of sour cream before placing the enchiladas in the pan. Next time I make this I am omitting the red bell peppers... I ended up picking them out and my husbands wasnt a fan of them either... I will probably put in diced onion in with the chicken and garlic in lieu of red bell pepper. We are also big fans of onion around here! ;)

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    • on April 03, 2011


      Hopping on the bandwagon... these are some tasty enchiladas! I subbed regular onions for green and upped the garlic, but didn't add any cheese inside the enchiladas (I didn't have enough, and I figured it would be lower-calorie that way anyway.) I like a creamy enchilada, so I worried these would be dry, but they tasted divine. The little bit of bacon gave these a great flavor. Thanks! This will go in my recipe rotation.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2010


      This was a great recipe! I've made it a couple of times now and both times everyone really enjoyed them!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Chicken and Black Bean Enchiladas

    Serving Size: 1 (352 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 645.2
    Calories from Fat 190
    Total Fat 21.2 g
    Saturated Fat 8.5 g
    Cholesterol 64.1 mg
    Sodium 1464.4 mg
    Total Carbohydrate 78.0 g
    Dietary Fiber 10.0 g
    Sugars 5.3 g
    Protein 35.1 g

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