I love these enchiladas and they are so easy to make. I did buy the smaller shells this time, but I would definitely not do that again.
Here’s my recipe:
1 rotisserie chicken from the deli
1 16oz jar of your favorite salsa, I like the black bean and corn.
1 16oz can of black beans
2 cups Colby jack cheese
1 package of 12″ tortillas
3 tbsp butter
3 tbsp flour
2 cups of chicken broth
1 cup sour cream
1 4oz can of green chilies
Preheat oven to 350.
Shred the chicken into a bowl and combine with salsa, black beans, and 1 cup of cheese. Take a generous amount of the mixture and roll into tortilla. Place in backing dish with the seam side down. Set aside.
In a large saucepan or frying pan on low heat melt butter, add flour and mix together thoroughly. Once the mixture has browned a bit, add chicken broth, mix with a whisk making sure to remove all lumps. Turn heat up until mixture has thickened to the consistency of ketchup, then add sour cream and chilies.
Pour over tortillas and top with remaining cheese.
Bake for 22 minutes uncovered at 350. If you would like to darken the cheese you can broil for a few minutes.