Enchiladas are always a family favorite! Tonight I tried them using the freeze-dried foods – Red Bell Pepper, Green Onions, & Monterey Jack Cheese. I’m always a little intimidated trying new freeze-dried foods, but once again they didn’t disappoint.
2 c chicken, shredded (I used my canned chicken)
1/3 package of bacon (optional)
1 clove of garlic, minced
½ cup picante sauce
1 10 oz can of enchilada sauce
1 can black beans undrained
½ c red bell pepper chopped
1/3 tsp ground cumin
1/4 c sliced green onions or 1 lg onion
10 flour tortillas (7-10 inch) – I used Whole Wheat Tortillas from HEB, my favorite!!!
2 c shredded Monterey Jack Cheese or Fiesta Blend
If using freeze-dried foods, rehydrate in warm water while cooking. Shred the chicken, cook bacon in 10-inch skillet until crisp. Remove to paper towel to drain; crumble. Pour off all but 2 Tbsp bacon drippings. Sauté the chicken and garlic in drippings for 3 minutes.
Stir in picante sauce, beans, pepper, and cumin. Simmer 7 minutes or until thickened, stirring frequently. Stir in onions and bacon. Spoon heaping ¼ c of the chicken mixture down the center of each tortilla; top with 1 tbsp of cheese (or mix in about 1/2 – 3/4 cheese with mixture).
Roll up and place 10 enchiladas seam side down in a lightly greased 13×9 baking dish. Pour the enchilada sauce over the enchiladas.
Bake @ 375 for 20-25 minutes. Top with remaining cheese and bake 5 minutes. Add toppings as desired – lettuce, chopped tomatoes, guacamole, etc.