Go Back
–+ servings
Cheesy Chicken Enchiladas loaded with cheese, black beans and red pepper sauce.

Foolproof Cheesy Chicken Enchiladas with Bacon

Course: Main
Cuisine: Mexican
Keyword: Casserole, Comfort Food
Difficulty: Easy
Number of Ingredients: 11
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 Servings
Calories: 395kcal
Author: Marilyn
Juicy chunks of chicken, a delectable combination of cheese, salsa, and black beans are tucked into corn tortillas and covered with cheese and sauce.
Print Recipe

Ingredients

  • 5 slices bacon
  • 1-½ lbs boneless skinless chicken breasts, cubed
  • 1 tablespoon minced garlic
  • 1-½ cups Picante sauce from 24 oz jar
  • 16 oz can black beans with liquid
  • 4.5 oz can chopped green chilies
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 8 flour tortillas
  • 3 cups shredded Mexican cheese blend
  • Sour cream, optional
  • Green onions, sliced optional

Instructions

  • Preheat oven to 350°F.
  • In a large skillet, cook bacon. Remove from pan, cool and crumble into medium size chunks. Pour off all but 2 tablespoon of the bacon drippings from the skillet.
  • Add chicken to skillet and cook, stirring occasionally, 7 to 9 minutes or until chicken is no longer pink in the middle. Add garlic and cook, stirring, 1 minute or until fragrant.
  • Stir in ½ cup picante sauce, beans with liquid, green chiles, cumin and salt. Simmer 7 to 9 minutes, or until thickened. Stir in bacon.
  • Spoon ¼ cup of chicken and bean mixture in the center of each tortilla. Add 2 tablespoon cheese combination to the top. 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 7 to 10 minutes more, or until cheese is melted.
  • Serve with sour cream and sprinkled with green onions, if using.

Notes

  • You can use leftover cooked chicken. Cut it into chunks and reduce cooking time in step 2 to 3 minutes.
  • Substitute 3 cloves of garlic, minced, for the ready-to-use minced garlic.
  • Substitute 1 finely chopped poblano pepper, stems removed and seeded, for the chiles if desired.

Nutrition

Calories: 395kcal | Carbohydrates: 29g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 1154mg | Potassium: 447mg | Fiber: 5g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 5mg | Calcium: 340mg | Iron: 3mg