Chicken and Black Bean Enchiladas in Sour Cream Sauce

• chicken breast, cooked↗1
• (15 ounce) can black beans, drained and rinsed↗1

  drained and rinsed

• cups shredded cheese1 1⁄2 cups
• (36 count) package corn tortillas↗1
• cups sour cream↗1 1⁄2 cups
• tablespoons butter↗3 tablespoons
• tablespoons flour↗3 tablespoons
• cups chicken broth↗2 cups
• onion, diced↗1
• green pepper, diced↗1
• garlic cloves, minced↗2
• cumin, to taste↗

  to taste

• dried chipotle powder, to taste↗

  to taste

• salt and pepper, to taste

  to taste

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Melt butter in a stock pot.

3. 3

   Add diced vegetables and saute until tender.

4. 4

   Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.

5. 5

   Add spices to taste, and cook for another minute or so.

6. 6

   Whisk in the chicken broth and bring to a boil.

7. 7

   When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.

8. 8

   Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).

9. 9

   Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)

10. 10

    While the sauce is cooking, use a food processor and chop the chicken finely.

11. 11

    Mix chicken, beans, and 1 cup of cheese in a bowl.

12. 12

    Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).

13. 13

    Pour the sauce over top, sprinkle with the remaining cheese.

14. 14

    Bake for 45 minutes, or until bubbly and a little browned on the top.