Preheat oven to 350°F.
In a large skillet, cook bacon. Remove from pan, cool and crumble into medium size chunks. Pour off all but 2 tablespoon of the bacon drippings from the skillet.
Add chicken to skillet and cook, stirring occasionally, 7 to 9 minutes or until chicken is no longer pink in the middle. Add garlic and cook, stirring, 1 minute or until fragrant.
Stir in ½ cup picante sauce, beans with liquid, green chiles, cumin and salt. Simmer 7 to 9 minutes, or until thickened. Stir in bacon.
Spoon ¼ cup of chicken and bean mixture in the center of each tortilla. Add 2 tablespoon cheese combination to the top. Roll up and place seam side down in greased 9 x 13-in pan. Repeat for all tortillas.
Spoon remaining salsa over enchiladas. Cover with tin foil.
Bake for 15 to 20 minutes, or until heated through. Remove foil and top with remaining cheese. Do not cover. Bake for 7 to 10 minutes more, or until cheese is melted.
Serve with sour cream and sprinkled with green onions, if using.