Chicken and Black Bean Enchiladas in Sour Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
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 |
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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