- 2 cups cooked shredded chicken
- ½ cup cooked/canned black beans, rinsed
- ½ red pepper, seeded and chopped
- ½ yellow onion, peeled and diced
- 2 cups grated pepper jack cheese, divided
- 4 flour tortillas - 12 inch
- Cooking spray
- 2 cups chicken broth
- 1 T. cornstarch mixed with 1 T. cold water
- 1 can green chilies - 4 ounces
- 1 cup sour cream
- Green onions for garnish, optional
Preheat the oven to 350° F.
In a medium bowl, mix the chicken, black beans, red pepper, onion, and ⅔ cup of the pepper jack cheese. Divide the mixture between the flour tortillas, roll up and place into a 9" X 13" baking dish sprayed with cooking spray; set aside.
Add the chicken broth to a 10" skillet and heat to a low simmer over medium-high heat. When it reaches a simmer, add the cornstarch mixed with cold water and stir constantly until thickened. Remove the skillet from the heat and let stand for about 3 minutes. Stir in the green chilies and sour cream.
Pour the sauce over the enchiladas in the baking dish and top with the remaining pepper jack cheese. Bake in the preheated oven for 20-23 minutes. Broil until the cheese is browned. Garnish with green onions, if desired.
- Yields: 4 servings
- Preparation Time: 40 minutes