Chicken, Black Bean & Bacon Enchiladas

These are sooo yummy! I have to thank Lisa F. for this recipe and the Spanish rice that goes great with it (I'll include on a separate post)!

Ingredients:

3 boneless, skinless chicken breast halves, cut in small cubes

3 slices bacon, cooked crisp & crumbled (this is actually step #2 below)

2 cloves garlic, minced

1 1/2 C picante sauce, divided

1 (16oz) can of black beans, drained & rinsed

1 red bell pepper, chopped

1 tsp ground cumin

1/4 tsp salt

1/2 C sliced green onions

8-12 flour tortillas

1 1/2 C shredded monterey jack cheese

Directions:

1. Preheat oven to 350 & lightly grease a 9x13 pan

2. *cook crisp the 3 slices of bacon, remove bacon to paper towel to cool, then crumble it

3. stir fry chicken & garlic in the fat left over from cooking the bacon (until chicken is no longer pink / may also drain off some of the bacon fat if there is too much)

4. stir in 1/2 cup picante sauce, 1/4 C water, beans, red pepper, cumin & salt. Simmer over low heat for approx 10 min, stir in green onions & crumbled bacon.

5. Spoon 1/4 C mixture down center of each tortilla, top with the cheese, roll up & place seam side down in the baking dish. Spoon remaining picante sauce evenly over enchiladas.

6. Bake at 350 for 15 min--then top with the remaining cheese & bake for 5 more minutes.

7. Serve & top as desired (i.e. shredded lettuce, chopped tomatoes, black olives, sour cream)

*(side note for myself: the bacon boosts the flavor, but if wanting the bacon flavor to stand out more, may try increasing the amount of crumbled bacon from 3 slices to 5??)