Tuesday, March 22, 2011

Enchiladas from CreationsbyKara

Black Bean Chicken Enchiladas

2 Tbsp butter
1/4 cup flour
1 cup milk
1 cup chicken broth
2 cloves garlic
1/2 tsp cumin
Half of a 4oz can of diced green chilies

2 cups shredded cooked chicken (about 2 breasts)
1 can black beans, rinsed and drained
2 green onions, sliced
1/3 cup sour cream
1/2 cup Monteray Jack cheese (or other type)
Half of a 4oz can of diced green chilies
1/4 tsp cumin
1/4 tsp pepper
About 1/2 cup of the sauce
8-10 flour tortillas
1 cup mozzarella cheese
For sauce: Melt butter in a medium saucepan. Whisk in flour, then milk and chicken broth. Add garlic, cumin, and half the can of green chilies. Stirring constantly, bring to a boil and boil for at least one minute. Set aside.
For filling: Combine all ingredients in a large bowl, adding enough of the sauce to make it all stick together.
Spread a thin layer of sauce on the bottom of a greased 9×13″ pan. Fill each tortilla with about 1/3 cup of filling, and place seam side down on top of the sauce. Pour remaining sauce over the top. Sprinkle with the cheese. Bake at 375° for about 25 minutes, or till hot and bubbly.

-You can substitute your favorite kind of cheese.
-I like the crunchy cheese on the top, so I bake mine on the top rack of my oven.