Chicken & Black Bean Enchiladas

1. 1

   Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.

2. 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. 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. 4

   Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.

5. 5

   Stir in chicken broth and 1/2 cup water.

6. 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. 7

   Taste and season with salt and pepper.

8. 8

   To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.

9. 9

   Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.

10. 10

    Next, add 1/4 cup shredded cheese.

11. 11

    Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.

12. 12

    Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.

13. 13

    Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.

14. 14

    Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.

15. 15

    Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.

* Per serving · 4 servings · Values may vary.