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

Cut chicken into sort, 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, 7-8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping 1/4 cup bean mixture down center of each tortilla; top with 1 tablespoon cheese. Roll up, place seam side down in lightly greased 13 x 9 inch baking dish. Spoon remaining 1 cup picante sauce evenly over enchiladas. Bake at 350 degrees for 15 minutes. Top with remaining cheese and return to oven about 3 minutes. Top as desired and serve with additional picante sauce. Makes 6 servings.