Chicken Enchiladas

Ingredients

• 3 cups cooked, shredded chicken
• 1 - 15 ounce can black beans, drained & rinsed
• 1 - 15 ounce can corn, drained
• 1 - 14.5 ounce can diced tomatoes with green chilies, drained
• 1/2 cup taco sauce
• salt & pepper
• 3 cups chicken broth, divided
• 1/3 cup packed chopped cilantro
• 1/3 cup sour cream
• 3/4 teaspoon cumin
• 3/4 teaspoon pepper
• 2 Tablespoons flour
• 3 Tablespoons butter
• 8 - 10 inch flour tortillas
• 2 1/2 cups shredded Mexican cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the chicken, beans, corn, tomatoes, taco sauce, and 1/2 cup cheese. Salt and pepper to taste. Set aside.
3. Add 1 1/2 cups chicken broth, cilantro, sour cream, cumin, and pepper in a blender. Blend until smooth.
4. Heat the butter in a skillet until melted. Stir in the flour and cook 1 minute. Slowly whisk in the other 1 1/2 cups of broth. Bring to boil and cook 1 minute. Add to the mixture in the blender and pulse. Pour 1/2 cup sauce in the bottom of a 9x13 pan.
5. Lay out all the tortillas. Divide the chicken mixture onto each tortilla. Roll up and place seam side down in the pan.
6. Pour the green sauce on top. Sprinkle the remaining cheese on top evenly. Bake uncovered for 30-35 minutes. Serve warm with sour cream, tomatoes, avocados, and cilantro, if desired.

Source

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