Chicken and Black Bean Enchiladas in Sour Cream Sauce

Recipe by Moki5786
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Melt butter in a stock pot.
  • Add diced vegetables and saute until tender.
  • Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
  • Add spices to taste, and cook for another minute or so.
  • Whisk in the chicken broth and bring to a boil.
  • When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
  • 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.).
  • Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
  • While the sauce is cooking, use a food processor and chop the chicken finely.
  • Mix chicken, beans, and 1 cup of cheese in a bowl.
  • 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.).
  • Pour the sauce over top, sprinkle with the remaining cheese.
  • Bake for 45 minutes, or until bubbly and a little browned on the top.
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