Ingredients

Instructions

  1. Julienne chicken.
  2. Saute bacon until crisp, reserving 2 Tbsp drippings.
  3. Saute chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.
  4. Stir in green onions and crumbled bacon.
  5. Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.
  6. Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.
  7. Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -.