Chicken & Black Bean Enchiladas Recipe

• 3/4 pound boneless, skinless chicken breasts
• 3 slices bacon
• 2 buds garlic, chopped
• 1 1/2 c. Picante sauce
• 16 ounce. can black beans, undrained
• 1 red bell pepper, diced
• 1 teaspoon grnd cumin
• 1/4 teaspoon salt
• 1/2 c. sliced green onions
• 1 1/2 c. shredded Monterey Jack cheese
• 12 flour tortillas

1. Cut chicken into short, thin strips.
2. Cook bacon till crisp.
3. Drain and crumble.
4. Pour off all but 2 Tbsp.
5. drippings.
6. Cook and stir chicken and garlic in drippings.
7. Stir in 1 1/2 c. Picante, beans, red pepper, cumin and salt.
8. Simmer till thickened, stirring occasionally.
9. Stir in onions and reserved bacon.
10. Spoon heaping 1/4 c. of mix down center of each tortilla; top with 1 Tbsp.
11. cheese.
12. Roll up, place seam side down in greased 9 x 13 inch dish.
13. Spoon 1 c. picante over all.
14. Bake 15 min.
15. Top with remaining cheese, return to oven 3 min.
16. Top with minced tomatoes, lowfat sour cream, avocado slices.

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

Taken from cookeatshare.com/recipes/chicken-black-bean-enchiladas-24678 (may not work)