Ingredients
1 pound skinless, boneless chicken breast
3 slices bacon
2 cloves garlic, minced
8 oz. picante sauce
4 oz. tomato sauce
1 can (16 oz.) black beans, undrained
1 red pepper, chopped
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup sliced green onions
12 flour tortillas (soft taco size)
6 oz. shredded Monterey jack cheese

Toppings:
shredded lettuce
chopped tomato
sour cream
avocado slices.

Directions

1. Cook bacon until crisp. Remove to paper towel; crumble. Pour off all but 2 tablespoons drippings.
2. Cut chicken into short, thin strips. 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.
3. 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 x 9 inch baking dish. Mix remaining 1/2 cup picante sauce with 1/2 cup tomato sauce, and spoon evenly over enchiladas. Bake at 350 degrees for 15 minutes.
4. Top with remaining cheese, return to oven about three minutes. Top as desired and serve with additional picante sauce.