Enjoyable Enchiladas

3/4 lb. boneless chicken

3 pieces bacon(optional)

2 cloves garlic, chopped

1 1/2 cup salsa

1 can black beans, drained

1 large red or green pepper, chopped

1 tsp. cumin powder

1/4 tsp. salt

1/2 chopped onion

18 flour tortillas

shredded cheese(cheddar is THE best)

Wash, boil, and cut the chicken. Mix all ingredients together in a large pan with about half the salsa and simmer for about 20 minutes(there's really no "right" length of time). Add salt as needed. Place a spoonful of the filling and a small handful of cheese in the center of a tortilla; fold and place in a baking dish. Top each enchilada with a spoonful of salsa and more cheese. If you're making a large amount, layering is fine{it also means fewer dishes to wash!}. Bake at 350 for about 15 minutes.

Notes and variations-
* This recipe is great for improvising. Last night I added a can of drained corn and it was scrumptious! It would be great with sour cream, too.
* I've never made it with bacon so don't stress about it if you don't have any on hand. It's very yummy without it! Lest you think I don't like bacon, I will set the record clear: I love bacon! It's just that with our size family we save our bacon for other meals. Aren't you glad you know that?
* It really is best to make it with flour tortillas as opposed to corn. I make it with corn for myself since I'm not supposed to eat wheat, but it doesn't fold nearly as well.
* Serves about 15-18{depending on size}
* Grating the cheese in the pan cover to save cleaning up another dish is completely optional