3/4 lb. boneless, skinless chicken breast, cut into thin strips 6 slices bacon 2 cloves garlic, minced 1 1/2 cup picante sauce or salsa 1 16oz can black beans 1 large red bell pepper 1 t. ground cumin 1/4 t. salt 1/2 cup green onions, sliced 12 flour tortillas 1 1/2 cup cheddar cheese - shredded
Cook bacon in a large skillet over medium heat. Remove bacon from skillet to paper towel to drain.
Pour off all but 3 tablespoons of the bacon drippings. Return skillet to medium heat, add the chicken & garlic, cook until chicken is done.
Stir in salsa beans, red pepper, cumin and salt. Simmer until thickened, about 8 minutes, stirring occasionally.
Stir in green onions and reserved bacon, crumbling bacon.
Lay out tortilla and spoon in about 1/4 cup of the bean mixture in center of tortilla. Top with cheese and roll-up.
Place seam side down in a casserole. Top with extra cheese and salsa. Repeat until mixture and tortillas are gone.
Heat in a 350 degree oven for about 15 minutes and serve with sour cream and guacamole.
I can tell you that these are so worth the trouble. The mix of favors are amazing.
As with all my recipes please let me know in the comments how you like it. This one is bro bubbly the best enchilada recipe on the planet. You will think you are eating at a five star Mexican cantina. Good luck and Enjoy!