- 3 slices Bacon
- ¾ pounds Boneless, Skinless Chicken Breasts
- 2 cloves Garlic, Finely Chopped
- 1 teaspoon Ground Cumin
- ¾ cups Pace Picante Sauce Whichever Intensity You Prefer
- 1 can Black Beans 16 Oz.
- Chopped Green Onions
- Flour Tortillas
- Shredded Mexican Blended Cheese
First, cook bacon in a nonstick skillet until crispy. Remove bacon and place on paper towels to drain.
In the same skillet, place chicken breast and cook fully with garlic and cumin. When cooked, cut chicken into small pieces or shred. Add back to the pan and pour in picante sauce and black beans. Continue cooking until thick, then add crumbled up bacon and a couple of chopped up green onions. Cook for a few more minutes.
Preheat oven to 350 degrees. Spray a 9 x 13 glass pan with nonstick spray. Scoop some mixture into tortillas along with some cheese and fold. Place seam down in the pan. This should make 10 to 12 enchiladas.
Once in the pan, pour additional picante on top and spread around the surface. Cook for 15 minutes in the oven. Remove and sprinkle shredded cheese on top, then put it back in the oven until cheese is melted.
