By Chef Alli

Chicken and black bean enchilada

chicken enchilada


  • 2 cups chopped, cooked chicken
  • 1/3 cup chopped, cooked bacon
  • 2 tsp. minced garlic (or 1 tsp. granulated garlic)
  • 2 cups salsa, divided use
  • 1 cup black beans, with some juice
  • 2 Tbs. pimentos
  • 1 tsp. ground cumin                                   
  • ½ tsp. kosher salt
  • ¼ cup sliced scallions
  • 6 flour tortillas
  • 1 cup shredded cheddar cheese


Preheat oven to 350 degrees F.  Spray a 9 x 13 baking dish with nonstick spray. In large mixing bowl, combine chicken with one cup salsa, bacon, garlic, beans, pimentos, cumin, salt and scallions; mix well. Divide prepared chicken mixture between tortillas, rolling each one up and placing side-by-side into the prepared pan.

Spread remaining cup salsa over top of enchiladas in pan; cover with foil.  Bake enchiladas, covered, for approximately 20-25 minutes or until hot throughout.  Remove enchiladas from oven, remove foil and sprinkle with cheese; bake for an additional five minutes. Serve enchiladas garnished with your favorite toppings – additional salsa, sour cream, cilantro and shredded cheese.  

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to