1.5 lbs chicken breast
12 corn tortillas
1 can black beans
5 c shredded Mex blended cheese
1 bunch cilantro
1 cup sour cream
2 onions
4 cloves garlic
For Sauce
4 tbs oil
4 tbs flour
¼ cup chili powder
1 tea garlic powder
2 tea salt
½ tea cumin
1/2 tea oregano
1 quart chicken broth
Directions: cook chicken in boiling water with 4 clove garlic and 2 onions in half until cooked, allow to chill then shred.
For Sauce: make a roux with flour and oil cook to blonde stage then add all spices and cook fro 15 seconds then add chicken broth and allow to cook until thickened.
Filling- mix chicken drained and washed black beans, 1 cup of cheese and ¼ c of sour cream set aside
To make enchiladas take a tortilla fry in a pan with oil until pliable then set aside. When they are cool enough to handle put 3 tbs of filling in center and roll tortilla around filling and place in a oven safe pan. Repeat with remaining torillas.
Then completely cover in enchilada sauce and top with rest of cheese and cook in a preheated 350 degree oven until cheese is melted and everything is hot garnish with chopped cilantro and sour cream.