Title: Chicken and Black Bean Enchiladas
Categories: Chicken, Mexican
Yield: 6 Servings

3/4 lb Chicken breast; skinless,
-boneless
3 sl Bacon
2 Clove Garlic; minced
1 1/2 c Picante sauce
1 cn Black beans; undrained (16
-ounces)
1 lg Bell pepper; Red, chopped
1 ts Cumin; ground
1/4 ts Salt
1/2 c Green Onion; Sliced
12 Flour tortillas; (6-7 inch)
1 1/2 c 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 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 Posted to MM-Recipes Digest V4 #208 by
muddy@ibm.net on Aug 9, 1997