Chicken Black Bean Enchiladas

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First up, thanks for all your nice (and sometimes funny) comments about my whirlwind of a day. I’m so glad I’m not the only one trying to juggle just a little too much. It is so nice to be understood. You guys make me smile. *Hugs*

We love Mexican food at our house. My husband and I love chicken enchiladas. My kids, not so much. I’ve tried  many times over the years to come up with a recipe that they all enjoy. I’ve had no luck.

Until now that is!! I came up with this recipe last week and it was a huge hit! Not only did they ask for seconds, but my husband and I thought these were the best chicken enchiladas we had ever had. Anywhere. So much better than the cream of chicken soup variety I’ve tried tweaking a dozen times. If you like Mexican like we do, you have got to give these a try!

Black Bean Chicken Enchiladas

Sauce:

2 Tbsp butter

1/4 cup flour

1 cup milk

1 cup chicken broth

2 cloves garlic

1/2 tsp cumin

Half of a 4oz can of diced green chilies

Filling:

2 cups shredded cooked chicken (about 2 breasts)

1 can black beans, rinsed and drained

2 green onions, sliced

1/3 cup sour cream

1/2 cup Monteray Jack cheese (or other type)

Half of a 4oz can of diced green chilies

1/4 tsp cumin

1/4 tsp pepper

About 1/2 cup of the sauce

8-10 flour tortillas

1 cup mozzarella cheese

For sauce: Melt butter in a medium saucepan. Whisk in flour, then milk and chicken broth. Add garlic, cumin, and half the can of green chilies. Stirring constantly, bring to a boil and boil for at least one minute. Set aside.

For filling: Combine all ingredients in a large bowl, adding enough of the sauce to make it all stick together.

Spread a thin layer of sauce on the bottom of a greased 9×13″ pan. Fill each tortilla with about 1/3 cup of filling, and place seam side down on top of the sauce. Pour remaining sauce over the top. Sprinkle with the cheese. Bake at 375° for about 25 minutes, or till hot and bubbly.

Notes:

-You can substitute your favorite kind of cheese.

-I like the crunchy cheese on the top, so I bake mine on the top rack of my oven.

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