Chicken & Black Bean Enchiladas

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Chicken & Black Bean Enchiladas are in the top 10 of my favorite dinners for many reasons. It's a delicious dinner that my family loves. It's easy to prepare. And it's a great way to use leftover roast chicken. If you don't' have any cooked chicken on hand, quickly grill some chicken breasts in about 10 minutes.

Chicken & Black Bean Enchiladas

Ingredients

• 16 oz tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 1/2 cups homemade chicken stock
• 2 tablespoons flour
• 1/4 cup homemade chicken stock
• 2 cups chopped or shredded cooked chicken
• 1 (15 oz) can black beans, rinsed & drained
• 1 (4 oz) can diced green chilies
• your favorite shredded cheddar cheese
• 8 (8 inch) flour tortillas

Instructions

1. In a large sauce pan, combine tomato sauce, chili powder, oregano, cumin and 1 1/2 cups chicken stock. Stir well and bring to a boil.

2. Stir together the flour and 1/4 cup of chicken stock until smooth. Add to the tomato mixture, stirring continuously until blended. Reduce heat and simmer for 5 minutes.

3. In a bowl, combine the chicken, black beans, and green chilies.

4. To assemble the enchiladas: Preheat oven to 350 degrees. Spray a 13 X 9 baking dish with non-stick spray. Spoon 1/3 cup of chicken mixture on each tortilla and top with about 1 tablespoon of cheese. Roll up and place the tortillas seam side down in the pan. Cover with the enchilada sauce and sprinkle with shredded cheese.

5. Bake for 30 minutes or until bubbly.

6. Serve with sour cream, guacamole, and/or your favorite salsa.

Print recipe for Chicken & Black Bean Enchiladas.

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