Chicken and Black Bean Enchiladas

This recipe is from Tonya Campbell. It was really good.

Not my picture, but might as well be since they looked almost identical

3/4 lb. boneless, skinless chicken breast
3 slices bacon
2 cloves garlic
1 1/2 c. Pace Picante Sauce
1 (16) oz. can black beans, undrained
1 med. red bell pepper, chopped
1 med. green bell pepper, chopped
1 tsp. ground cumin
1/4 tsp salt
1/2 c. sliced green onions
12 flour tortillas (6''-7'')
1 1/2 c. shredded Monterey Jack cheese
Toppings: shredded lettuce, sour cream, chopped tomatoes

Cut chicken into short thin strips. Cook bacon in skillet until crisp. Remove to paper towel; crumble. Pour off  all but 2 tablespoons drippings. Cook chicken in reserved drippings until chicken is no longer pink. Stir in 1/2 cup Pace Picante Sauce, beans, peppers, cumin, and salt. Simmer until thickened, 7 to 8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping 1/4 cup bean mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up; place seam side down in lightly greased 9x13'' baking dish. Spoon remaining 1 cup Pace Picante Sauce evenly over enchiladas. Bake at 350 degrees for 15 minutes. Top with remaining cheese; return to oven about 3 minutes. Top as desired and serve with additional Pace Picante Sauce. Makes 6 servings.

I really like the creamy green chile kind of enchiladas, but these were just as good and maybe better. I like bell peppers, so that helped their case. I changed a few small things for convenience--used canned chicken, turkey bacon, and powdered garlic. I got 10 enchiladas, which was perfect because I had a 10 pack of tortillas. These are pretty hefty enchiladas; they filled us up. I wonder if the recipe is from Pace Picante Sauce?