Chicken & Black Bean Enchiladas

By puh-leas-no-coconut:) on September 08, 2013

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Ingredients

    1. 1 cooked chicken breast
    2. 1 (15 ounce) cans black beans, drained and rinsed
    3. 1 1/2 cups shredded mexican cheese
    4. 36 small corn tortillas or 36 small flour tortillas
    5. 1 1/2 cups plain fat free Greek yogurt
    6. 3 tablespoons butter
    7. 3 tablespoons flour
    8. 2 cups low sodium chicken broth
    9. 1 diced onion
    10. 2 minced garlic cloves
    11. cumin ( to taste)
    12. chili powder ( to Taste)
    13. salt & pepper

Directions

  1. 1. Soften the tortillas in your usual way. (Can fry in a little bit of oil).
  2. 2. Chop the chicken finely.
  3. 3. Mix chicken, beans, and 1 cup of cheese in a bowl.
  4. 4. Roll the filling in the softened tortillas and place them in a lightly greased pan.
  5. 5. Preheat oven to 350°F.
  6. 6. Melt butter in a stock pot.
  7. 7. Add diced vegetables and saute until tender.
  8. 8. Sprinkle flour over the butter/veggie mix, whisk together and coke for 2 - 3 minutes, stirring occasionally.
  9. 9. Add spices to taste, and cook for another minute or so.
  10. 10. Whisk in the chicken broth and bring to a boil.
  11. 11. When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
  12. 12. Taste the sauce and readjust your seasonings, if you need to.
  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.