Chicken & Black Bean Enchiladas
- 1 cooked chicken breast
- 1 (15 ounce) can black beans, drained and rinsed
- 1 12 cups shredded mexican cheese
- 36 small corn tortillas or 36 small flour tortillas
- 1 12 cups plain fat free Greek yogurt
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups low sodium chicken broth
- 1 diced onion
- 2 minced garlic cloves
- cumin (to taste)
- chili powder (to Taste)
- salt & pepper
- 1.
- Soften the tortillas in your usual way.
- (Can fry in a little bit of oil).
- 2.
- Chop the chicken finely.
- 3.
- Mix chicken, beans, and 1 cup of cheese in a bowl.
- 4.
- Roll the filling in the softened tortillas and place them in a lightly greased pan.
- 5.
- Preheat oven to 350F.
- 6.
- Melt butter in a stock pot.
- 7.
- Add diced vegetables and saute until tender.
- 8.
- Sprinkle flour over the butter/veggie mix, whisk together and coke for 2 - 3 minutes, stirring occasionally.
- 9.
- Add spices to taste, and cook for another minute or so.
- 10.
- Whisk in the chicken broth and bring to a boil.
- 11.
- When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
- 12.
- Taste the sauce and readjust your seasonings, if you need to.
- 13.
- Pour the sauce over top, sprinkle with the remaining cheese.
- 14.
- Bake for 45 minutes or until bubbly and a little browned on the top.
chicken, black beans, mexican cheese, corn tortillas, yogurt, butter, flour, chicken broth, onion, garlic, cumin, chili powder, salt
Taken from www.food.com/recipe/chicken-black-bean-enchiladas-506724 (may not work)