Ingredients

• 1 chicken breast, cooked
• 1 (15 ounce) can black beans, drained and rinsed
• 1 1/2 cups shredded cheese
• 1 (36 count) package corn tortillas
• 1 1/2 cups sour cream
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 onion, diced
• 1 green pepper, diced
• 2 garlic cloves, minced
• cumin, to taste
• dried chipotle powder, to taste
• salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees F.

2. Melt butter in a stock pot.

3. Add diced vegetables and saute until tender.

4. Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.

5. Add spices to taste, and cook for another minute or so.

6. Whisk in the chicken broth and bring to a boil.

7. When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.

8. Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).

9. Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)

10. While the sauce is cooking, use a food processor and chop the chicken finely.

11. Mix chicken, beans, and 1 cup of cheese in a bowl.

12. Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).

13. Pour the sauce over top, sprinkle with the remaining cheese.

14. Bake for 45 minutes, or until bubbly and a little browned on the top.