Chicken & Black Bean Enchiladas

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/2 yellow onion, quartered
• 1 tablespoon peppercorn
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 chicken bouillon cube
• 8 flour tortillas, soft taco size
• 3 -4 cups monterey jack cheese, shredded
• 1 cup fresh cilantro, roughly chopped
• 1 (15 ounce) can black beans, rinsed & drained
• 2 tablespoons butter
• 2 tablespoons flour
• 1 (6 ounce) can tomato paste
• 2 1/2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon adobo seasoning (optional)
• 1 (14 ounce) can chicken broth
• 1/2-3/4 cup water
• salt & pepper

Recipe

• 1 place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
• 2 bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). remove from broth; set aside and let cool. when the chicken is cool, shred.
• 3 while chicken is cooking, melt 2 tbsp butter in medium sauce pan over medium heat. add flour and cook for 2-3 minutes, until roux starts to turn light brown.
• 4 add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
• 5 stir in chicken broth and 1/2 cup water.
• 6 bring to a boil, the reduce heat to low. (you can add up to a 1/4 cup more water to thin it out a little if you prefer.).
• 7 taste and season with salt and pepper.
• 8 to assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
• 9 sprinkle 1 tbsp of the roughly chopped cilantro down the center of the tortilla.
• 10 next, add 1/4 cup shredded cheese.
• 11 top with 2 tbls of black beans and a generous 1/3 cup of shredded chicken.
• 12 bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
• 13 coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
• 14 place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
• 15 bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.