Mystery Manor Adventure
The Real Curse of 
Monkey Island
 El Pollo Diablo Enchiladas

  3 slices bacon 1/2 tsp chili powder
  3/4 to 1 lb. chicken breast, chopped 1/4 tsp salt
  2 cloves garlic 1/2 cup green onions, chopped
  1 16 oz. can black beans, undrained 12 (6 to 7 inch) flour tortillas
  1 red bell pepper, chopped 3/4 cup Monterey Jack cheese
  1 to 1˝ cups Pace™ Hot Picante Sauce (for not so Diablo, use Medium) 3/4 cup Cheddar cheese (or substitute 1˝ cups Colby Jack or Mexican mix cheese)
  1 tsp cumin  
  Cooking Instructions:  

Fry bacon until crisp. Drain on paper towels and reserve. Leave bacon grease in pan and add about 1/2 tsp Mongolian Fire™ Oil (House of Tsang™). Sauté chicken and garlic until chicken is no longer pink. Add 1/2 cup picante sauce, black beans, red bell pepper and spices. Simmer over medium heat, stirring until thickened (about 7-10 min.) Remove from heat and add in crumbled bacon and green onions. Place heaping 1/4 cup of mixture into each tortilla and top with 1 tbsp cheese. Roll and place in greased 9 x 13 baking dish. Top with remaining picante sauce. Bake at 350° for 15 min. (add 5-10 min. if using glass dish). Top with remaining cheese and return to oven until melted. Garnish with lettuce, tomato, sour cream and avocado, if desired.



Donated by Mystic Rainbow