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.
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
1/2tsp. kosher salt
1/4cup sliced scallions (green and white parts both, as desired)
6-8flour tortillas, 8"
1cupshredded 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.