Hungry Man Chicken and Black Bean Enchiladas
Amber's Delectable Delights and then modified a little bit.
1/2 cup chili gravy, recipe below
6, 10" flour tortillas
2 Cups Brown Rice cooked, as box Directs
1 can black beans, rinsed and drained (I used 2 Cups black beans from the bag, and let them soak all day)
1 cup Colby and Montery Jack Cheese
1/4 cup Fat Free sour cream
1 cup chili gravy, recipe below
1/2 cup Colby Montery Jack, and a little Chedder
1. Preheat oven to 350 degrees.
2. Line bottom of 9 x 13 pan with 1/2 cup chili gravy.
3. In a medium bowl mix shredded chicken, beans (I smashed mine a bit, I seem to have slight texture issues with whole beans), cheese, and sour cream.
4. Lay out one tortilla* and place 1/2 cup of filling mixture down the center. Fold up tortilla tucking in the ends and rolling into a cylinder. Place enchilada into pan, seam side down, and repeat process until all the filling mixture is gone.
5. Top enchiladas with chili gravy and cheese.
Cover the pan with foil and bake at 350 for 25 minutes. Remove foil and bake 5 additional minutes. Serve with a "dollop of daisy" aka sour cream. :)
Adapted from original source Homesick Texan, found on Sweet-Savory-Southern
Makes 2 cups
1/4 cup canola oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt (I omitted)
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
1 pinch ground cayenne pepper
1 pinch red pepper flakes (I omitted)
2 cups chicken broth (or water)
1. Heat the oil in a skillet over medium-high heat.
2. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
3. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
4. Add chicken broth or water, mixing and stirring until the sauce thickens.
5. Turn heat to low and let sauce simmer for 15 minutes. If desired, add water to adjust the thickness.