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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

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.
Servings: 4 servings, 2 enchiladas each
Chef Alli
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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Ingredients
 

  • 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.

Instructions
 

  • 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.  

Notes

www.ChefAlli.com

Nutrition

Calories: 487kcalCarbohydrates: 41gProtein: 37gFat: 20gSaturated Fat: 9gCholesterol: 96mgSodium: 2144mgPotassium: 811mgFiber: 7gSugar: 8gVitamin A: 1213IUVitamin C: 12mgCalcium: 333mgIron: 5mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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