Chicken and Black Bean Enchiladas

By Lindae999

Ingredients

• 3/4 lb skinless, boneless chicken breast
• 3 slices bacon
• 2 cloves garlic, minced
• 1 1/2 cups picante sauce
• 1 16 oz can black beans, undrained
• 1 red bell pepper, chopped
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/2 cup sliced green onions
• 12 flour tortillas (6-7 inch)
• 1 1/2 cups (6 oz) shredded Monterey Jack cheese
• Toppings: shredded lettuce, choppd tomato, sour cream, avocado slices

Preparation

Step 1

1. Cut chicken into short, thin strips. Cook bacon in 10 inch skillet until crisp. Remove to paper towel; crumble. Pour off all but 2 TBSPs drippings.

2. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in 1/2 cup of the picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7-8 minutes, stirring occasionally.

3. Stir in green onions and reserved bacon. Spoon heaping 1/4 cup bean mixture down center of each tortilla; top with 1 TBSP cheese. Roll up; place seam-side down in lightly greased 9X13 inch baking dish. Spoon remaining 1 cup picante sauce evenly over enchiladas. Bake at 350 degrees 15 minutes. Top with remaining chese; return to oven for 3 minutes. Top as desired.