Chicken and Black Bean Enchiladas


  • 6 ounce reduced-fat Monterey Jack cheese, shredded
  • 12 (6-8-inch) flour tortillas
  • 1 green onions, chopped
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 red of green bell pepper, seeded and chopped, optional
  • 1 (15-ounce) can black beans, undrained
  • + 4 more ingredients
    • 1 ½ cup salsa, divided
    • ½ teaspoon minced garlic
    • 2 center-cut bacon or turkey bacon
    • 1 ¼ pound skinless, boneless chicken breasts

Preheat oven 350F. Cut chicken into chunks; set aside. In skillet, cook bacon until crisp. Remove bacon to paper towel to soak any excess grease; discard any grease in skillet. In same skillet, coated with nonstick cooking spray, sauté chicken and garlic until chicken is almost done, 5 to 7 minut...

View full recipe at Spry Living


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