Black Bean & Chicken Enchiladas

This is another variation of a lighter enchilada that we thought turned out very tasty.

1 1/4 pounds boneless, skinless chicken breasts
3 slices center cut bacon (make split pea soup that week and use the rest of the bacon :)
3 cloves minced garlic
16oz jar of your favorite salsa (divided)
1 15oz. can of black beans, undrained
1 red or green bell pepper chopped (optional)
1 Tsp. ground cumin
Salt and Pepper to taste
1 bunch green onions chopped
8 (6-8-inch) flour tortillas
8 ounces mexican blend or monterey jack shredded cheese

Preheat oven to 350
1. Cut chicken into chunks and set aside.
2. In a skillet, cook the bacon until crisp. Remove bacon to a paper towel to soak any excess grease; discard any grease in the skillet.
3. In the same skillet, coated with nonstick cooking spray, saute the chicken and garlic until the chicken is almost done, 5-7min. stir in 1/2 of the jar of salsa, the beans, bell pepper, cumin, salt and pepper. Simmer until thickened, about 5min., stirring occasionally until the chicken is done. Stir in green onions and crumbled bacon.
4. Divide the mixture among the tortillas, topping each with cheese, then rolling and placing seam down in a 13x9x2 inch baking dish. Spoon the remaining salsa evenly over the enchiladas and top with the remaining cheese.
5. Bake for 15 min or until cheese is melted.