Chicken and Asparagus Black-bean Enchiladas

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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.


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!