We love it when our customers share how they use our pasture-raised meats and eggs.  This easy recipe was sent to us from Dianna Dunn.    If you have a recipe to share we’d love to pass it on!  (By the way, Dianna’s enchiladas look better than these I made.  They still taste great, though.)


What You’ll Need:

  • 1lb chicken breast or leftover whole chicken
  • 4-5 slices bacon
  • 4-5 cloves garlic
  • 1 1/2 cup picante
  • 1 16 oz can black beans (undrained)
  • 1 large red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 cup sliced green onion
  • 1 package tortillas or wraps (jalapeno wrap is shown)
  • Monterey Jack/ Colby cheese (pepper jack cheese works, too)
  • Chopped cilantro


  1. Preheat oven to 350º.
  2. Cook bacon. Remove from skillet and drain most fat.
  3. Cook chicken and garlic in skillet until done.
  4. Stir in picante, beans, red pepper, cumin and salt.  Simmer on medium/low heat until thickened.  (About 8-10 minutes.)
  5. Add green onions and crumbled bacon.
  6. Spoon onto tortillas/ wraps with some cheese.
  7. Roll up and place into a greased baking dish.  (You can add any remaining chicken/bean mixture on top.)
  8. Sprinkle top with remaining cheese.
  9. Bake for 15 minutes.
  10. Remove from oven and garnish with chopped cilantro.
  11. Serve with sour cream, chopped jalapeños and your other favorite condiments.