Ingredients
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1 (15 ounce) can black beans, drained and rinsed
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1 1/2 cups shredded cheese
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1 (36 count) package corn tortillas
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1 1/2 cups sour cream
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3 tablespoons butter
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3 tablespoons flour
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2 cups chicken broth
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1 onion, diced
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1 green pepper, diced
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2 garlic cloves, minced
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cumin, to taste
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dried chipotle powder, to taste
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salt and pepper, to taste
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1 chicken breast, cooked
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a stock pot.
- Add diced vegetables and saute until tender.
- Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
- Add spices to taste, and cook for another minute or so.
- Whisk in the chicken broth and bring to a boil.
- When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
- Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
- Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
- While the sauce is cooking, use a food processor and chop the chicken finely.
- Mix chicken, beans, and 1 cup of cheese in a bowl.
- Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
- Pour the sauce over top, sprinkle with the remaining cheese.
- Bake for 45 minutes, or until bubbly and a little browned on the top.