Black Bean Chicken Enchiladas

1 pound boneless chicken (4 breasts)

6 slices turkey (or regular) bacon

2 cloves garlic

1 can Rotel

1 can black beans, drained

1 package flour tortilla

1 teaspoon cumin

Shredded Monterey Jack or Mexican Cheeses (2-3 cups)

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Cube chicken, cook in skillet; remove.

Cook bacon.

Crumble bacon into small pieces and remove from skillet.

Mince garlic into skillet and saute' with chicken.

Stir in rotel, beans, cumin and 1 cup of chees. Stir.

Simmer until thickened.

Stir in bacon.

Divide among tortillas.

Roll up and place in greased 9x13 backing dish.

Top with remaining cheese (or as much as desired)

Bake at 350 degrees for 15 minutes. No need to cover.