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Enchiladas

Ingredients

Enchilada Sauce

  • 3 T olive oil
  • 3 T flour
  • 1 T ground chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp ground oregano
  • 1/4 tsp salt
  • 2 Cups broth vegetable or beef

Enchiladas

  • 2 chicken breasts
  • 2 whole garlic cloves unpeeled
  • 1 jalapeño optional
  • 1/2 t cumin
  • 1/2 t salt
  • 1/2 t chili powder
  • 1/2 t onion powder
  • 1 can black beans
  • 10 corn tortillas large
  • 3 cups shredded cheddar

Instructions

  • Preheat oven to 350 degrees
  • Place chicken breast in a saucepan and cover with water. Add garlic, jalepeno and a large pinch of salt. Brin to a boil then reduce to simmer for 10 minutes.
  • Remove the chicken and garlic from the water and let it cool in a bowl. When it's cool enough to touch, shred the chicken and smoosh the garlic out of it's skin. Mix with cumin, onion powder, salt, pepper and chili powder. Add beans and stir though.
  • Pour 1 cups of sauce in the bottom of a 9x13 pan
  • Place tortillas in a very damp cloth a microwave for one minute. Fill tortillas with chicken and bean mixture, with a pinch of cheese. Roll and place seam side down in the pan. I get 8 across and 2 to fill the gap along the top.
  • Top with the rest of the sauce, then the rest of the cheese. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes. Let cool for 5 minutes and serve with sour cream.