Skip'S Favorite Chicken And Black Bean Enchiladas

• 3/4 lb. boneless, skinless chicken breast
• 3 slices bacon
• 2 cloves garlic, minced
• 1 1/2 c. picante sauce
• 1 (16 oz.) can black beans, undrained
• 1 large red bell pepper, chopped
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/2 c. sliced green onions
• 12 flour tortillas
• 1 1/2 c. (6 oz.) shredded Monterey Jack cheese

1. Cut chicken into short, thin strips.
2. Cook bacon in 10-inch skillet until crisp.
3. Remove to paper towel; crumble.
4. Pour off all, but 2 tablespoons, drippings.
5. Cook and stir chicken and garlic in drippings until chicken is no longer pink.
6. Stir in 1/2 cup picante sauce, beans, red pepper, cumin and salt.
7. Simmer until thickened, 7 to 8 minutes, stirring occasionally.
8. Stir in green onions and reserved bacon.

chicken breast, bacon, garlic, picante sauce, black beans, red bell pepper, ground cumin, salt, green onions, flour tortillas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722534 (may not work)