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1
Filling:.
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2
Cut cooled chicken breast in to 1/2 in pieces.
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3
Drain and rinse canned beans.
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4
In a medium bowl combine chicken, black beans, 1 cup cheese, chili peppers, cumin powder, and garlic powder.
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5
Cover and sit in refrigerator until sauce is ready.
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6
Sauce:.
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7
In a small bowl combine flour, chili powder, cocoa powder, and sugar; set aside.
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8
In a 2 quart saucepan, add tomato sauce, tomato paste and water.
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9
Mix together using a wire whisk.
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10
Heat on stovetop medium setting.
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11
Add flour mixture using wire whisk.
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12
Continue stirring over medium heat while sauce thickens.
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13
Simmer slowly on low heat for 30 to 60 minutes, stirring occasionally.
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14
Preheat oven to 400 degrees F.
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15
Spray a 9X12 inch glass baking dish with vegetable oil spray.
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16
Pour one cup enchilada sauce into baking dish and spread evenly.
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17
As you begin stuffing each tortilla moisten first with 2 tablespoons sauce evenly spread on tortilla.
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18
Place one cup of filling on each moistened tortilla and roll up.
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19
Put in baking dish seam side down.
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20
Pour remaining sauce over enchiladas.
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21
Bake uncovered 20 to 25 minutes.
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22
Remove and sprinkle with remaining cheese.
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23
Return to oven for 5 more minutes.
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24
Let stand 5 minutes before serving.
