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

Cut chicken into short, thin strips. Cook bacon in skillet until crisp. Remove to paper towel; crumble. Pour off all but 2 tablespoons drippings until chicken is no longer pink. Stir in 1/2 cup of Pace Picante Sauce, beans, peppers, cumin and salt. Simmer until thickened, 7 to 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"x9" baking dish. Spoon remaining 1 cup Pace Picante Sauce evenly over enchiladas. Bake at 350 degrees for 15 minutes. Top with remaining cheese; return to oven about 3 minutes. Top as desired and serve with additional Pace Picante Sauce. Makes 6 servings.