Mexican food always gets me excited for dinner and sassy chicken enchiladas certainly increases the excitement factor. Juicy chunks of chicken, a delectable combination of four Mexican cheeses, earthy Poblano peppers and black beans, unite for a memorable, mouth-watering meal.
If you love chicken enchiladas, this dish will most certainly be on your favorites list.
Cheesy Chicken Enchiladas with Beans and Poblano Pepper Sauce
Yield 8 Servings
Juicy chunks of chicken, a delectable combination of four Mexican cheeses, earthy Poblano peppers and black beans are tucked into corn tortillas and covered with cheese and sauce.
- 5 slices bacon
- 1 lb boneless skinless chicken thighs, cooked and cubed
- 3 cloves garlic, minced
- 1 1⁄2 cups picante sauce (24 oz jar)
- 16 oz can black beans, with liquid
- 4.5 oz can chopped green chiles
- 1 tsp ground cumin
- 1⁄4 tsp salt
- 8 flour tortillas
- 3 cups monterey jack cheese
- sour cream (optional)
- guacamole (optional)
- * can substitute 1 red bell pepper chopped and 1/2 cup sliced green onions4.5 oz can chopped green chiles for red bell pepper and green
- Preheat oven to 350.
- In a large skillet, cook bacon. Remove from pan, cool and crumble into medium size chunks. Pour off all but 2 tbsp of the bacon drippings.
- Add chicken and garlic to skillet and saute 5 to 7 minutes or until done.
- Stir in 1/2 cup picante sauce, beans with liquid, green chiles, cumin and salt. Simmer 7 to 9 minutes, or until thickened. Stir in bacon.
- Spoon 1/4 cup of chicken and bean mixture on to tortilla. Top with 1 tbsp cheese. Roll up and place seam side down in greased 9 x 13 in pan. Repeat for all tortillas.
- Spoon remaining salsa over enchiladas. Cover with tin foil.
- Bake for 15 to 20 minutes, or until heated through. Remove foil and top with remaining cheese. Do not cover. Bake for 5 to 7 minutes more, or until cheese is melted.
- Serve with sour cream and guacamole, if using.
Courses Main Dish