Chicken Enchiladas

Ingredients:

• 1/4 cup chili powder
  
• 1/2 tsp garlic powder
  
• 1/2 tsp ground cumin
  
• 1/4 tsp dried oregano
  
• 2 tbsp oil
  
• 2 tbsp flour
  
• "2 cups" chicken broth
  


• 1 to 2 diced onion (depending on size)
  
• 2 chicken breasts, diced
  
• Salt and pepper as needed
  
• 1 can black beans (15oz)
  
• Large (Burrito) flour tortillas
  
• Mexican blend shredded cheese
  

Recipe:

1. Preheat the oven. Oven temp: 350 F
   
2. Combine the powders and oregano in a bowl.
   
3. Heat the oil and add the flour to it, mixing to make a roux. Slowly pour in the blended powders and mix together.
   
4. Slowly pour in the chicken broth. Using a little less than stated can make the sauce less thin.
   
5. Keep simmering for 10+ minutes, until it seems ideal.
   


6. Cook the onions in an oiled pan until somewhat softened.
   
7. Salt and pepper the chicken well and cook with the onions until fully cooked.
   
8. Rinse and drain the black beans before adding to the pan and mixing.
   
9. Setting out your baking dish, prep the enchiladas by laying out a tortilla and coating its surface with sauce.
   
10. Fill the chicken mixture in a line down the middle of the tortilla, and sprinkle cheese generously before rolling it up and adding it to the dish. However many there will be is up to how heavily you fill each one; I usually end up with somewhere in the 4 to 6 range.
    
11. When all enchiladas are prepped, pour any sauce you have left on top and then cover it generously with cheese.
    
12. Bake in the oven for 15+ minutes or until looks ideal.

Notes:

Original recipe