CHICKEN & BLACK BEAN ENCHILADAS

1 pound chicken breast, boneless, skinless
3 slices bacon, cooked
2 cloves garlic, minced
24 oz. picante sauce
1 16 oz. can black beans
1 large red bell pepper, diced
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, sliced
12 flour tortillas, 6 inch size
9 oz. Monterey Jack cheese, shredded

Cut chicken into short, thin strips.  Cook bacon in large skillet until crisp.  Remove with slotted spoon to drain on paper towels.  Let cool and then crumble.

Cook chicken and garlic in drippings in skillet until chicken is no longer pink.  Stir in 1/2 cup of the picante sauce, beans with their juice, red pepper, cumin and salt.  Simmer until thickened, stirring occasionally.  Stir in green onions and reserved bacon.

Spoon a heaping 1/4 cup bean mixture down center of each tortilla; top with 2 tbsp cheese.  Roll up; place seam side down in a lightly greased baking dish.  Spoon remaining picante sauce over enchiladas.

Top with remaining cheese, cover with foil and bake in a 375 degree oven for approximately 40 to 45 minutes, or until heated through.  YIELD:  6 servings

**If you want to freeze this for later, after you cover with foil, place in the freezer.  When you're ready, thaw, then heat (375 degrees, 40-45 min).