Black Bean And Chicken Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons plain flour or 2 tablespoons wheat flour
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons unsweetened cocoa powder
• 2 teaspoons sugar
• 2 1/2 cups tomato sauce
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1 lb cooked boneless skinless chicken breast
• 1 (15 ounce) can black beans
• 1 1/2 cups monterey jack cheese, shredded
• 4 ounces green chili peppers, diced
• 2 teaspoons cumin powder
• 1 teaspoon garlic powder
• 60 inches flour tortillas

Recipe

• 1 filling:.
• 2 cut cooled chicken breast in to 1/2 in pieces.
• 3 drain and rinse canned beans.
• 4 in a medium bowl combine chicken, black beans, 1 cup cheese, chili peppers, cumin powder, and garlic powder.
• 5 cover and sit in refrigerator until sauce is ready.
• 6 sauce:.
• 7 in a small bowl combine flour, chili powder, cocoa powder, and sugar; set aside.
• 8 in a 2 quart saucepan, add tomato sauce, tomato paste and water.
• 9 mix together using a wire whisk.
• 10 heat on stovetop medium setting.
• 11 add flour mixture using wire whisk.
• 12 continue stirring over medium heat while sauce thickens.
• 13 simmer slowly on low heat for 30 to 60 minutes, stirring occasionally.
• 14 preheat oven to 400 degrees f.
• 15 spray a 9x12 inch glass baking dish with vegetable oil spray.
• 16 pour one cup enchilada sauce into baking dish and spread evenly.
• 17 as you begin stuffing each tortilla moisten first with 2 tablespoons sauce evenly spread on tortilla.
• 18 place one cup of filling on each moistened tortilla and roll up.
• 19 put in baking dish seam side down.
• 20 pour remaining sauce over enchiladas.
• 21 bake uncovered 20 to 25 minutes.
• 22 remove and sprinkle with remaining cheese.
• 23 return to oven for 5 more minutes.
• 24 let stand 5 minutes before serving.