Chicken And Black Bean Enchiladas - cooking recipe

Ingredients

3/4 lb boneless skinless chicken breast half
3 slices bacon
2 garlic cloves, minced
1 1/2 cups picante sauce
1 red bell pepper, chopped
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onion, sliced
1 1/2 cups monterey jack cheese, shredded
1 (16 ounce) can black beans
6 large flour tortillas

Preparation

Julienne chicken.
Saute bacon until crisp, reserving 2 Tbsp drippings.
Saute chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.
Stir in green onions and crumbled bacon.
Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.
Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.
Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -.