Black Bean And Corn Enchiladas Recipe

A very yummy recipe.

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6 large flour tortillas
1 (16 ounce) cans black beans
1 1/2 cups monterey jack cheese, shredded
1/2 cup green onion, sliced
1/4 teaspoon salt
1 teaspoon cumin
1 red bell pepper, chopped
1 1/2 cups picante sauce
2 garlic cloves, minced
3 slices bacon
3/4 lb boneless skinless chicken breast half


Julienne chicken.

Saute bacon until crisp, reserving 2 Tbsp drippings.

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.

Stir in green onions and crumbled bacon.

Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.

Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.

Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -.

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