Chicken & Black Bean Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cooked chicken breast
• 1 (15 ounce) can black beans, drained and rinsed
• 1 1/2 cups shredded mexican cheese
• 36 small corn tortillas or 36 small flour tortillas
• 1 1/2 cups plain fat free greek yogurt
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups low sodium chicken broth
• 1 diced onion
• 2 minced garlic cloves
• cumin (to taste)
• chili powder (to taste)
• salt & pepper

Recipe

• 1 1. soften the tortillas in your usual way. (can fry in a little bit of oil).
• 2 2. chop the chicken finely.
• 3 3. mix chicken, beans, and 1 cup of cheese in a bowl.
• 4 4. roll the filling in the softened tortillas and place them in a lightly greased pan.
• 5 5. preheat oven to 350°f.
• 6 6. melt butter in a stock pot.
• 7 7. add diced vegetables and saute until tender.
• 8 8. sprinkle flour over the butter/veggie mix, whisk together and coke for 2 - 3 minutes, stirring occasionally.
• 9 9. add spices to taste, and cook for another minute or so.
• 10 10. whisk in the chicken broth and bring to a boil.
• 11 11. when the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
• 12 12. taste the sauce and readjust your seasonings, if you need to.
• 13 13. pour the sauce over top, sprinkle with the remaining cheese.
• 14 14. bake for 45 minutes or until bubbly and a little browned on the top.