Dawn honored me by asking for my Chicken & Black Bean Enchilada recipe. So here it is!....
3/4 lb. skinless/boneless chicken breasts (I just use as much as I want to)
3 slices bacon
2 cloves garlic, minced
1 1/2 cup picante sauce
1 16 oz can black beans, undrained
1 large red bell pepper, chopped
1 t cumin
1/4 t salt
1/2 cup sliced green onions (once again I do not measure)
12 flour tortillas (I use the soft taco size)
1 1/2 cup monterey jack cheese
1 cup extra sharp cheddar
toppings: lettuce, tomato, sour cream
Marinate chicken breasts in fresh lime juice and fajita seasoning for at least an hour). Cut chicken into strips. Cook bacon, remove bacon and pour off all but 2 T drippings. Cook chicken and garlic. (you can also grill the chicken and freeze it so you'll be able to make them quickly)Stir in 1/4 C picante sauce, beans, red pepper, cumin & salt. Simmer until thickened. Stir in onions & bacon. Spoon 1/3 c mixture in tortilla and top with cheese, (I just add the cheese in the pan and let it melt) Roll, place in lightly greased 13X9 baking dish. Spoon the remaining picante sauce of enchiladas (I use enchilada sauce because I like that better) Top with remaining cheese and sharp cheddar cheese, bake at 350 15 minutes covered with aluminum foil.