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| 3/4 x ca. 450 g | Chicken breast; skinless, boneless |
| 3 Scheibe | bacon |
| 2 | cloves garlic minced |
| 1 1/2 Tasse | Picante sauce |
| 1 Dose | Black beans; undrained (16 ounces) |
| 1 gross | Bell pepper; Red, chopped |
| 1 Teelöffel | Cumin ground |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | green onion sliced |
| 12 | Flour tortillas; (6-7 inch) |
| 1 1/2 Tasse | Monterey Jack cheese; shredded (6 ounces) |
| | Lettuce shredded |
| | Tomatoes chopped |
| | sour cream |
| | Avocado sliced |
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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.
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