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Chicken & Black Bean Enchiladas

Prep Time
30 min

Cook Time
20 min



Cuisine Type

Cheese Types

Chicken & Black Bean Enchiladas

Recipe Description

Adding black beans and corn make these traditional enchiladas a bit more tasty! 


  • ¾-pound boneless, skinless chicken breast, shredded
  • 3 slices cooked bacon, crumbled
  • 2 cloves garlic, minced
  • 1½ cups salsa
  • 16-ounces black beans, drained
  • 15-ounces corn
  • 1 large red bell pepper, chopped
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ½ cup sliced green onions
  • 12 flour tortillas
  • 1½ cups Burnett Dairy Shredded Mild Cheddar
  • Toppings: lettuce, tomato, sour cream,  avocado, cilantro


Cook chicken and garlic. Stir in ½ cup salsa, beans, corn, red pepper, cumin and salt. Simmer until thickened, stirring occasionally. Stir in onions and bacon. Spoon ¼ cup bean mixture on tortilla; top with 1 tablespoon cheese. Roll up; place in lightly greased 13x9-inch baking dish. Repeat. Top with remaining 1 cup salsa. Bake at 350° F for 15 minutes. Top with remaining cheese; return to oven about 3 minutes.

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