Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Chicken breast, skinless, 1 lg Bell pepper, Red, chopped
-boneless 1 ts Cumin, ground
3 sl Bacon 1/4 ts Salt
2 Clove Garlic, minced 1/2 c Green Onion, Sliced
1 1/2 c Picante sauce 12 Flour tortillas, (6-7 inch)
1 cn Black beans,undrained (16 1 1/2 c Monterey Jack cheese,
-ounces) -shredded (6 ounces)

---------------------GARNISHES----------------------------------
-Lettuce, shredded -Sour Cream
-Tomatos, chopped -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 1/2 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: 11-01-93
Submitted By BARRY WEINSTEIN On 08-25-95

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