Chicken and Black Bean Enchiladas in Sour Cream Sauce

READY IN: 1hr 5mins
Recipe by Moki

It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.

Top Review by **Tinkerbell**

WOW! I've just been told that the only enchilada recipe my family would eat can scootch over to make room for this one! This was really a very easy recipe. I used my VitaMix to shred two chicken breasts, used 1/2 red pepper, 1/2 green pepper (what I had to use up) & flour tortillas (personal preference). I made 12 enchiladas fit into a 9x13 baking dish & we devoured all but 3! I served them with sour cream, fresh tomatoes & salsa. The only thing I would change in the future is to spread a bit of sauce on the bottom of the dish before laying in the enchiladas. While it didn't affect the flavor any, the bottoms were a little tough to cut through without steak knives. And maybe that was because I used flour tortillas? Regardless, this is an EXCELLENT recipe! I'm so glad we had the opportunity to try it & most of all, thank you for posting your creation, Moki! Made & enjoyed for Fall 2009 PAC-O.

Ingredients Nutrition

Directions

  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.

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