• 3/4 lb skinless, boneless chicken breasts (about 3 plump halves)
• garlic clove, mashed
• cups Pace Picanté sauce-mild
• 1 Can (16 oz) black beans, undrained
• 1 large red bell pepper, chopped
• 1 tsp. ground cumin
• ¼ tsp. salt
• ½ cup sliced green onions
• 10-12 flour tortillas
• cup shredded Monterey Jack cheese
• Toppings:
  shredded lettuce,
  chopped tomatoes,
  sour cream,
  avocado slices

1. Cut chicken into short, thin strips
2. Sauté chicken with garlic 4-5 min (until no longer pink)
3. Stir in ½ cup picanté sauce, beans, red pepper, cumin and salt
4. Simmer until thickened, 7-8 min. stirring occasionally
5. Take off heat and stir in green onions
6. Spoon heaping ¼ cup bean mixture down center of each tortilla
7. add 1 Tablespoon cheese
8. Roll up; place seam down in a lightly greased 13 x 9 baking dish
9. Spoon remaining picanté sauce & any leftover bean mixture evenly over enchiladas.
10. Bake at 350 degrees for 20 minutes
11. Top with remaining cheese; return to oven 5 minutes until cheese melts.
12. Top as desired & serve with additional Pace Picanté sauce

    Serves 6-8 (Freezes well)