Skip'S Favorite Chicken And Black Bean Enchiladas - cooking recipe

Ingredients

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

Preparation

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