Chicken Enchiladas

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.