"Chicken

"Easy to make and a definite family pleaser."
 
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photo by Sierra Silver photo by Sierra Silver
photo by Sierra Silver
photo by Sierra Silver photo by Sierra Silver
photo by lauralie41 photo by lauralie41
photo by Kathy photo by Kathy
Ready In:
35mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. This is a really good recipe. I did make some changes for a few reasons. I used canned chicken breasts because I was trying to test to see if this would be easy enough to make while camping. I still cooked it in the pan with garlic it just didnt cook as long. I doubled the garlic.. we are garlic fans round here. I used green enchilada sauce in lieu od picante sauce. I like it better. I also mixed in a few tablespoons of sour creme in with the 1/2 cup enchilada sauce to make it more like chicken sour cream enchiladas. I also, based off another enchilada recipe I had my eye on spread the bottom of my baking sheet with a small layer of sour cream before placing the enchiladas in the pan. Next time I make this I am omitting the red bell peppers... I ended up picking them out and my husbands wasnt a fan of them either... I will probably put in diced onion in with the chicken and garlic in lieu of red bell pepper. We are also big fans of onion around here! ;)
     
  2. Hopping on the bandwagon... these are some tasty enchiladas! I subbed regular onions for green and upped the garlic, but didn't add any cheese inside the enchiladas (I didn't have enough, and I figured it would be lower-calorie that way anyway.) I like a creamy enchilada, so I worried these would be dry, but they tasted divine. The little bit of bacon gave these a great flavor. Thanks! This will go in my recipe rotation.
     
  3. This was a great recipe! I've made it a couple of times now and both times everyone really enjoyed them!
     
  4. This is so good. We used the picante sauce and then also put a can of enchilada sauce on it too cause we like them saucy and it was a bit dry for us but other than that is was a awesome dinner!
     
  5. I was REALLY surprised with how simple and delicious this recipe was! I substituted bacon bits to make it even easier and it was a hit with the family. I've made it twice now and have added it to my cookbook. Thanks!
     
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Tweaks

  1. Wow, this was great! I love the fact that this can be made into a healthy recipe. I used low fat cheese and wraps and they were excellent, even for those husbands that don't fancy the "low fat junk" he loved it!! I used chilli powder instead of cumin and I ommited the bacon. I also used (low fat) cheddar cheese because it was all I had at the time. Can't wait till we have it again.... thanks so much!
     
  2. These were a great hit! Because picante sauce is just a term made up by Pace for their salsa, I used chunky salsa instead. These were great. I will make them again and again. The only changes I made to the recipe were leaving out the bell pepper and the bacon and I also put the cooked chicken in the food processor for a few pulses to sorta shred it. Then I put it back in the pan and added the black beans. Thanks so much for this recipe.
     
  3. I, too, used enchilada sauce instead of the picante sauce. This dish is outstanding. Even better the next day!
     
  4. We really enjoyed these enchiladas. Instead of black beans I used a can of mexican dark red beans and shredded the chicken instead of cutting into bite size pieces. So easy to make!
     

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