Tuesday, January 12, 2010

Enjoyable Enchiladas

3/4 lb. boneless chicken
3 pieces bacon(optional)
2 cloves garlic, chopped
1 1/2 cup salsa
1 can black beans, drained
1 large red or green pepper,chopped
1 tsp. cumin powder
1/4 tsp. salt
1/2 chopped onion
18 flour tortillas
shredded cheese(cheddar is THE best)

Wash, boil, and cut the chicken. Mix all ingredients together in large pan with about half the salsa and simmer for about 20 minutes(there's really no "right" length of time). Add salt as needed. Place a spoonful of the filling and a small handful of cheese in the center of a tortilla; fold and place in a baking dish. Top each enchilada with a spoonful of salsa and more cheese. If you're making a large amount, layering is fine{it also means less dishes to wash!}. Bake at 350 for about 15 minutes.

Notes and variations-
* This recipe is great for improvising. Last night I added a can of drained corn and it was scrumptious! It would be great with sour cream,too. : )
* I've never made it with bacon so don't stress about it if you don't have any on hand. Its very yummy without it! {Lest you think I don't like bacon, I will set the record clear: I love bacon! Its just that with our size family we save our bacon for other meals. Aren't you glad you know that?!}
* It really is best to make it with flour tortillas as opposed to corn. I make it with corn for myself since I'm not supposed to eat wheat, but it doesn't fold nearly as well.
* Serves about 15-18{depending on size}
* Grating the cheese in the pan cover to save cleaning up another dish is completely optional

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