Chicken and Bacon Black Bean Enchiladas
This is a delicious and easy recipe that your family will frolick over! These Chicken and Bacon Black Bean Enchiladas make a fun weeknight meal and I love to double this recipe to make TWO pans – one for dinner now and one for dinner later….then I pull that sucker right out of the freezer. And, this casserole makes a pretty neat gift when somebody’s grieving a loss or celebrating a birth – who doesn’t love a pan of enchiladas delivered to their door when in need?? #chicken #bacon #enchiladas #casserole
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You guys know that I adore any kind of meal has Mexican, South West, or Tex Mex flavors and this Chicken and Bacon Black Enchilada Casserole is no exception. When we first came up with this recipe (back in my Meal Assembly days), I was a little skeptical about adding bacon to an enchilada………somehow it just didn’t seem right. (I know – what is wrong with me?? Bacon makes everything better.) But then again, these enchiladas aren’t TRADITIONAL in any way so I gave in and I’m so glad I did – these were a best seller!
Easy Recipe Tips for Making Your Own Pan of Chicken and Bacon Black Bean Enchiladas:
1. Don’t have time to cook some chicken? Don’t worry. Fetch you a rotisserie chicken and shred that thing quick while it’s still warm – the meat comes off the bones easier when it’s still warm or room temperature.
2. This enchilada recipe is a little different because it calls for FLOUR tortillas. If that stresses you, feel free to do the traditional thing and use corn tortillas – no problem. However, I will tell you that if you make this AS IS, you’ll find it super delish – I was skeptical at first, too, and now I can’t get enough of these tasty suckers.
3. I like black beans best in this enchilada casserole, but you can substitute chili beans or pinto beans, if you prefer. (And do you ever make beans in your Instant Pot? Life changing!)
Printable Recipe for Chicken and Bacon Black Bean Enchiladas
Chicken and Bacon Black Bean Enchiladas
This is a delicious and easy recipe that your family will frolick over! These Chicken and Bacon Black Bean Enchiladas make a fun weeknight meal and I love to double this recipe to make TWO pans - one for dinner now, and one for dinner later....when I pull that sucker right out of the freezer. Score!
- 2 cups chopped or shredded cooked chicken
- 1/3 cup chopped, cooked bacon
- 2 cloves garlic, minced
- 2 cups jarred salsa, such as Pace (salsa fresca or restaurant-style salsa is too watery for this recipe)
- 1 cup black beans, with a little juice
- 2 Tbs. pimentos
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 cup sliced scallions (green and white parts both, as desired)
- 6-8 flour tortillas, 8"
- 1 cup shredded cheddar, we like sharp cheddar
- Your favorite toppings, such as sour cream, sliced olives, cilantro, etc.
Preheat oven to 350 degrees F. Meanwhile, spray a 9 x 13 baking dish with nonstick spray.
In a large mixing bowl, combine chicken with 1 cup of the salsa, bacon, garlic, beans and a little juice, pimentos, cumin, salt, and scallions; combine well.
Divide prepared chicken mixture between the tortillas, folding each tortilla around the filling and placing them side-by-side in the prepared baking dish. (I usually make 8 enchiladas from this recipe, but if you prefer 6 FATTER enchiladas, go for it.)
Spread the remaining cup of salsa over the top of the enchiladas in the pan; cover with foil. Bake enchiladas, on center rack of the preheated oven, covered, for 20-25 minutes or until hot throughout.
Remove the foil and sprinkle the enchiladas with cheese; bake for an additional 5 minutes.
Serve enchiladas garnished with your favorite Mexican toppings.
Got a hankerin’ for more family favorite recipes? Make your own easy SHEET PAN Meals:
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