Recipe - Chicken And Black Bean Enchiladas

Three fourths pound Chicken breast; skinless,
boneless
3 sl Bacon
2 Clove Garlic; minced
1 One half cup Picante sauce
1 cn Black beans; undrained (16
ounces)
1 lg Bell pepper; Red, chopped
1 teaspoon Cumin; ground
One fourth teaspoon Salt
One half cup Green Onion; Sliced
12 Flour tortillas; (67 inch)
1 One half cup Monterey Jack cheese;
shredded (6 ounces)

GARNISHES
Lettuce; shredded
Tomatos; chopped
Sour Cream
Avocado slices

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 One half cup of the picante sauce, beans, red pepper,
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 13x9 baking dish.
Spoon remaining 1 cup picante sauce evenly over enchiladas. Bake at 350f
for 15 minutes. Top as desired and serve with additional picante sauce.

From: Stephen Drake Date: 110193 Posted to MMRecipes Digest V4 #208 by
muddy@ibm.net on Aug 9, 1997