Chicken And Black Bean Enchiladas In Sour Cream Sauce

• 1 chicken breast, cooked
• 1 (15 ounce) can black beans, drained and rinsed
• 1 1/2 cups shredded cheese
• 1 (36 count) package corn tortillas
• 1 1/2 cups sour cream
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 onion, diced
• 1 green pepper, diced
• 2 garlic cloves, minced
• cumin, to taste
• dried chipotle powder, to taste
• salt and pepper, to taste

1. Preheat oven to 350 degrees F.
2. Melt butter in a stock pot.
3. Add diced vegetables and saute until tender.
4. Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
5. Add spices to taste, and cook for another minute or so.
6. Whisk in the chicken broth and bring to a boil.
7. When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
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. Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
10. While the sauce is cooking, use a food processor and chop the chicken finely.
11. Mix chicken, beans, and 1 cup of cheese in a bowl.
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. 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, shredded cheese, corn tortillas, sour cream, butter, flour, chicken broth, onion, green pepper, garlic, cumin, chipotle powder, salt

Taken from www.food.com/recipe/chicken-and-black-bean-enchiladas-in-sour-cream-sauce-350002 (may not work)