Black Bean & Chicken Enchiladas

1 lb chicken breast; skinless
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 tsp ground cumin
1 bunch green onion; chopped
6 oz 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 degree for 15 minutes or until thoroughly heated and cheese is melted.

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