Chicken Enchiladas

Chicken Enchiladas

Serves 6

Ingredients:
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons unbleached all-purpose flour
1 cup chicken stock
1 cup sour cream
1/2 cup canned black beans, drained
2 cups cooked and shredded seasoned chicken
1 cup shredded Monterey jack cheese, divided
6 (6 inch) whole-wheat flour tortillas

Directions:
1. Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
2. Melt the butter in a large saucepan over medium heat. Whisk in the flour for about 1 minute to create a roux. Whisk in the chicken stock, sour cream and black beans. Cook until thickened, about 3-5 minutes. Reduce heat to low.
3. Meanwhile, assemble the enchiladas by placing a few tablespoons of chicken and cheese on the center of each tortilla (it saves time to assemble these in the baking dish). Roll up each tortilla and place seam-side down in the prepared baking dish.
4. Spoon the sour cream mixture and remaining cheese over the top of the enchiladas.
5. Bake for about 25-30 minutes or until bubbly.

Note:
Season the chicken with salt and pepper (or a little taco seasoning) before adding it to the tortillas.