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Ingredientes
- 3/4 lb Chicken breast, skinless, boneless
- 3 slc Bacon
- 2 x Clove Garlic, chopped
- 1 1/2 c. Picante sauce
- 1 can Black beans, undrained (16 ounces)
- 1 lrg Bell pepper, Red, minced
- 1 tsp Cumin, grnd
- 1/4 tsp Salt
- 1/2 c. Green Onion, Sliced
- 12 x Flour tortillas, (6-7 inch)
- 1 1/2 c. Monterey Jack cheese, shredded (6 ounces) Lettuce, shredded Tomatos, minced Lowfat sour cream Avocado slices
Direcciones
- Cut chicken into short, thin strips. Cook bacon in 10 inch skillet till crisp. Remove to paper towel, crumble. Pour off all but 2 Tbsp. drippings. Cook and stir chicken and garlic in drippings till chicken is no longer pink. Stir in 1/2 c. of the picante sauce, beans, red pepper, cumin and salt. Simmer till thickened, 7 to 8 min, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping 1/4 c. bean mix down center of each tortilla; top with 1 Tbsp. cheese. Roll up; place seam side down in lightly greased 13x9 baking dish.
- Spoon remaining 1 c. picante sauce proportionately over enchiladas. Bake at 350f for 15 min. Top as desired and serve with additional picante sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 447 | |
| Calories from Fat 149 | 33% |
| Total Fat 16.57g | 21% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.01g | |
| Cholesterol 56mg | 19% |
| Sodium 899mg | 37% |
| Potassium 1125mg | 32% |
| Total Carbs 44.47g | 12% |
| Dietary Fiber 11.9g | 40% |
| Sugars 6.57g | 4% |
| Protein 30.69g | 49% |
