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This recipe is so refreshing and different! A couple in our ward made it for us for dinner. I was a little skeptical to see asparagus sticking out of an enchilada--but YUMMY!
Chicken and Asparagus Black-bean Enchiladas
Recipe from Michelle and David Chapman (in our ward)
Double this recipe for a 13 x 9 pan of enchiladas!
4 slices bacon
½ pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, crushed
1 ½ cups salsa, divided
1 (15 oz) can black beans, un-drained
1 small green bell pepper, chopped
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ cup sliced green onions
salt and pepper to taste
4-6 flour or fresh corn tortillas
¾ pound blanched asparagus (about 3 stalks per enchilada depending on the size of stalk)
¾ cup shredded Monterey Jack cheese
½ cup light cream
Cook bacon in a skillet until crisp, remove from skillet, drain and crumble.
Pour off all but 1 tablespoon bacon drippings.
Cook chicken strips and garlic in drippings until tender.
Stir in ¼ cup salsa, beans, bell pepper, cumin, and chili powder. Season with salt/pepper.
Simmer for 7 or 8 minutes or until thickened, stirring occasionally.
Stir in green onions and crumbled bacon.
Spoon bean mixture down the center of each tortilla.
Add 2-3 asparagus stalks and top with cheese, reserving ¼ cup cheese for garnish.
Roll up tortilla and place seam side down in a greased 9x9 (or 9x13 if you double recipe) baking dish – Pyrex dishes are best.
RECIPE CAN BE PREPARED TO THIS POINT AND REFRIGERATED UNTIL READY TO BAKE!!!
Combine remaining salsa with cream and pour over top of enchiladas. Bake at 350 degrees for 15 minutes. Top with remaining cheese. Bake for 5 minutes longer or until cheese melts. Served with rice, chopped tomatoes, sour cream, and additional salsa!