Ingredients

3/4 lb. chicken breast, skinless, boneless
3 slices bacon
2 clove garlic, minced
1-1/2 C. picante sauce
1 can black beans, undrained (16-oz.)
1 large bell pepper, red, chopped
1 tsp. cumin, ground
1/4 tsp. salt
1/2 C. green onion, sliced
12 flour tortillas, (6 to 7-inch)
1-1/2 C. Monterey jack cheese, shredded (6 oz.)
Garnish:
lettuce, shredded
tomatoes, chopped
sour cream
avocado slices

Cooking Instructions

Cut chicken into short, thin strips. Cook bacon in a 10-inch skillet until crisp. Remove to paper towel, crumble. Pour off all but 2 Tbls. drippings. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 C. of the picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7 to 8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping 1/4 C. bean mixture down center of each tortilla; top with 1 Tbls. cheese. Roll up; place seam side down in lightly greased 13×9-inch baking dish. Spoon remaining 1 C. picante sauce evenly over enchiladas. Bake at 350 for 15 minutes. Top as desired and serve with additional picante sauce.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)