*  Exported from  MasterCook II  *
 
                      Chicken & Black Bean Enchiladas
 
 Recipe By     : Holly Clegg (Trim & Terrific Cookbook)
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Chicken                          Mexican
                 Beans/Legumes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         skinless chicken breast
    3      slices        bacon, center cut
    2      cloves        garlic -- minced
    1 1/2  cups          salsa
    2      cups          black beans -- undrained
    1                    red bell pepper -- chopped
    1      teaspoon      ground cumin
    1      bunch         green onion -- chopped
    6      ounces        monterey jack cheese -- shredded
                         Pepper to taste
   12                    flour tortillas
 
      Cut chicken into cubes; set aside.  In skillet cook bacon until crisp.
 Remove bacon to paper towel to soak any excess grease and discard any grease
 in skillet.
      In same skillet, coat with no stick cooking spray, and saute chicken
 and garlic until chicken is almost done.
      Stir in 1/2 cup salsa, beans, red pepper, cumin, salt and pepper to
 taste.  Simmer in green onions and reserved bacon.
      Divide chicken-bean mixture among 12 tortillas, placing down center of
 each tortilla.  Top with 1 tablespoon shredded cheese.  Roll up and place
 seam side down in 13x9x2 inch baking dish coated with spray.   Spoon
 remaining 1 cup salsa evenly over enchiladas.  Top with remaining cheese.
      Bake at 350* for 15 minutes or until thoroughly heated and cheese is
 melted.
 
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 NOTES : I used more salsa than is called for and passed sour cream and a
 cheese sauce for those who wanted it.  (Rosie)