Chicken, Black Bean & Bacon Enchiladas

These are sooo yummy! I have to thank Lisa F. for this recipe and the Spanish rice that goes great with it (I'll include on a separate post)!

Ingredients:

3 boneless, skinless chicken breast halves, cut in small cubes

3 slices bacon, cooked crisp & crumbled (this is actually step #2 below)

2 cloves garlic, minced

1 1/2 C picante sauce, divided

1 (16oz) can of black beans, drained & rinsed

1 red bell pepper, chopped

1 tsp ground cumin

1/4 tsp salt

1/2 C sliced green onions

8-12 flour tortillas

1 1/2 C shredded monterey jack cheese

Directions:

1. Preheat oven to 350 & lightly grease a 9x13 pan

2. *cook crisp the 3 slices of bacon, remove bacon to paper towel to cool, then crumble it

3. stir fry chicken & garlic in the fat left over from cooking the bacon (until chicken is no longer pink / may also drain off some of the bacon fat if there is too much)

4. stir in 1/2 cup picante sauce, 1/4 C water, beans, red pepper, cumin & salt. Simmer over low heat for approx 10 min, stir in green onions & crumbled bacon.

5. Spoon 1/4 C mixture down center of each tortilla, top with the cheese, roll up & place seam side down in the baking dish. Spoon remaining picante sauce evenly over enchiladas.

6. Bake at 350 for 15 min--then top with the remaining cheese & bake for 5 more minutes.

7. Serve & top as desired (i.e. shredded lettuce, chopped tomatoes, black olives, sour cream)

*(side note for myself: the bacon boosts the flavor, but if wanting the bacon flavor to stand out more, may try increasing the amount of crumbled bacon from 3 slices to 5??)

Chicken Stuffed with Bacon and Feta

To me there is nothing better than bacon and cheese and that is what makes this so good.

Ingredients
4 boneless chicken breasts (Next time I will use the thin chicken breast)
4 oz. feta cheese, crumbled
1 package bacon, cooked and crumbled
14.5 oz can of tomatoes ( I used the ones with basil, oregano, and garlic)
olive oil

The first thing I did was to cook the bacon, pour the grease into a container, and set it aside to use later. The recipe says to cut a slit in each chicken so you can stuff it. This is where I will use the thin chicken breast next time so I can just fold them over. Stuff or fold the chicken with the feta cheese and crumbled bacon. Use a toothpick either way to secure the chicken closed. Brown the stuffed chicken in olive oil in a fry pan until golden brown. (I added some of the bacon grease in at this point for a little more flavor on the outside of the chicken) Once the chick is brown add the tomatoes and cover, cooking until chicken is thoroughly done.

Not necessarily low fat but oh sooo good =)
Chantelle