Preheat oven to 350 degrees F (180 degrees C).
In a small saucepan, melt the
Butter (1/2 cup)
over medium heat. Once melted, add the
All-Purpose Flour (1/3 cup)
and keep stirring for 1-2 minutes.
Stir in the
Ground Cumin (1 tsp)
Dried Oregano (1 tsp)
Chili Powder (1 1/2 Tbsp)
Crushed Red Pepper Flakes (1 Tbsp)
Garlic Powder (1/2 Tbsp)
Salt (1 tsp)
Granulated Sugar (1/2 Tbsp)
Tomato Paste (1/4 cup)
Gradually add in the
Unsalted Chicken Stock (1.3 lb)
whisking constantly. Lower the heat and simmer for 10-15 minutes or until the mixture thickens, stirring every 30 seconds. Once thickened, set aside.
In a saute pan, heat the
Olive Oil (3 Tbsp)
over medium heat, then add in the
Red Onion (1/2)
and saute for 3 minutes.
Add in the
Jalapeño Pepper (1)
and cook for another 2 minutes, or until vegetables are turning soft.
Add in the
Chicken Breasts (1.5 lb)
Black Beans (1 can)
. Season with
Salt and Pepper (to taste)
, cook until the chicken and beans are warmed through.
Fold in ⅔ of the
Shredded Cheddar Cheese (1 cup)
. Remove from the heat, and set aside.
To assemble the enchiladas, spread two tablespoons of the sauce on a
Flour Tortillas (8)
add a small handful of the chicken mixture in a line down the center, roll up the tortilla.
Grease the 10x12 inch baking dish and place all enchiladas on the baking dish.
Spread the remaining sauce evenly on top of the enchiladas and sprinkle with the remaining
Shredded Cheddar Cheese (3/4 cup)
Bake in the oven for 20 minutes, or until the cheese is melted and the edges of the tortilla are slightly crispy.
Serve hot with
Fresh Cilantro (to taste)
Sour Cream (to taste)
, or the toppings of your choice.