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Receta Chicken & Black Bean Enchiladas
by CookEatShare Cookbook

Chicken & Black Bean Enchiladas
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Ingredientes

  • 3/4 pound boneless, skinless chicken breasts
  • 3 slices bacon
  • 2 buds garlic, chopped
  • 1 1/2 c. Picante sauce
  • 16 ounce. can black beans, undrained
  • 1 red bell pepper, diced
  • 1 teaspoon grnd cumin
  • 1/4 teaspoon salt
  • 1/2 c. sliced green onions
  • 1 1/2 c. shredded Monterey Jack cheese
  • 12 flour tortillas

Direcciones

  1. Cut chicken into short, thin strips. Cook bacon till crisp. Drain and crumble. Pour off all but 2 Tbsp. drippings. Cook and stir chicken and garlic in drippings. Stir in 1 1/2 c. Picante, beans, red pepper, cumin and salt. Simmer till thickened, stirring occasionally. Stir in onions and reserved bacon. Spoon heaping 1/4 c. of mix down center of each tortilla; top with 1 Tbsp. cheese.
  2. Roll up, place seam side down in greased 9 x 13 inch dish. Spoon 1 c. picante over all. Bake 15 min. Top with remaining cheese, return to oven 3 min. Top with minced tomatoes, lowfat sour cream, avocado slices.