-
1
Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
-
2
Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). Remove from broth; set aside and let cool. When the chicken is cool, shred.
-
3
While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat. Add flour and cook for 2-3 minutes, until roux starts to turn light brown.
-
4
Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
-
5
Stir in chicken broth and 1/2 cup water.
-
6
Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.).
-
7
Taste and season with salt and pepper.
-
8
To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
-
9
Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.
-
10
Next, add 1/4 cup shredded cheese.
-
11
Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.
-
12
Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
-
13
Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
-
14
Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
-
15
Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
