Chicken and Black Bean Enchilladas

You really ought to try this delicious meal! YUMMY!

Sauce:

2 TBS flour

3 TBS chili powder

2 tsp unsweetened cocoa powder

1 TBS taco seasoning (we have some of this, but if you don’t, then whatever seasoning you use with taco meat)

1 ½ tsp sugar

¼ tsp salt

2 ½ c tomato sauce

3 oz tomato paste (1/2 of the small can)

1 ½ c water

Filing:

1 large chicken breast, skinned and boned

1 2/3 c canned black beans (if you don’t want to use canned, you have to soak beans overnight and then cook for a long time – 4 hours or so? – until tender)

2 cups corn (more corn makes it go further – so does more beans)

1 ½ cup Monterey jack cheese ( we use feta and not quite that much)

1 4 oz can of green chili peppers, rinsed

2 tsp cumin powder

1 tsp garlic powder

large flour tortillas

Make sauce: Combine flour, chili powder, taco seasoning, cocoa, sugar, salt in a small bowl.

In med saucepan, add tomato sauce, water and paste. Heat and stir in flour mixture using a whisk. Continue to stir over med heat while the sauce thickens. Simmer slowly for 30 to 60 minutes, stirring occasionally.

Make filling: Cook chicken breasts with 1 TBS olive oil, lemon pepper and a small clove of garlic. (Recipe says to boil the chicken. Yuck! I put it in a pan. Or I’ve done it on the George Foreman). Cut into ½ inch pieces. Drain and rinse beans. Now combine all filling ingredients but use only 1 cup of the cheese.

Preheat oven to 400. Spray a 9x13 baking dish. Pour about 1 cup of sauce into baking dish and spread evenly. Put a spoonful of sauce on a tortilla and moisten the whole shell. Put filing in center. Wrap up the tortilla. Put in baking dish seam side down. Continue with shells until all filling is gone. Pour remaining sauce over enchiladas.

Bake in oven, uncovered 20 to 25 minutes. Remove and sprinkle over remaining cheese. Return to oven for 5 more minutes. Serve with salsa and sour cream.