INGREDIENTS
- 2 1/2 cups shredded chicken
- 1 can 15 ounces black beans, drained
- 4 green onions chopped
- 2 cups Monterrey Jack cheese divided
- 4 tablespoons butter
- 1 tablespoon minced onion
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 5 tablespoons flour
- 2-3 cups chicken broth
- 1 cup sour cream
- 1 can 4 ounces green chiles
- Juice of 1/2 lime
- 8 large flour tortillas
TOPPINGS:
- Chopped fresh cilantro
- Chopped onion
- Chopped jalapeno peppers
- Avocado slices
- Cotija cheese
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin and cook for a minute until softened. Stir in the flour and let it cook for about 30 seconds until it forms a paste. Gently and gradually whisk in the chicken broth, and continue to whisk until the mixture reaches a smooth, sauce-like consistency. If you add too much liquid, let the mixture simmer for a minute to reduce. Stir in the sour cream and green chiles and remove from heat.
- Prepare the filling: In a bowl, combine the shredded chicken, black beans, green onions, 1 cup of cheese, and 1 cup of enchilada sauce.
- Fill the enchiladas: Pour a 1/2 cup of the enchilada sauce on the bottom of a greased 9×13 baking dish. Then, fill each tortilla with about 1/2 cup of enchilada filling. Placed the enchiladas, seam side down, into the baking dish. Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
- Bake: Bake in the oven, uncovered, for 20-30 minutes until the cheese has melted and the edges tortillas are starting to become brown and crispy. If desired, top with fresh cilantro, chopped onion, chopped jalapeño peppers, avocado slices, and cotija cheese.
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