CHICKEN AND BLACK BEAN ENCHILADAS WITH SOUR CREAM SAUCE

It's summertime!

What's your style for throwing an impromptu gathering?

Welcome your family and friends with a cool, colorful summer sangria! 

Set a beautiful table outdoors 

that presents a relaxed feeling

for those lazy summer days! 

Don't you just love the vibrant colors of a Mexican fiesta!

I will highly recommend that you put this recipe

on your menu for some time this week.

This is a fantastic Mexican dish that comes from 

A Taste of Pisgah

in Johns Creek, Georgia.

I will tell you that Mr. Wonderful

is not too fond of Mexican food,

but he LOVED these enchiladas! 

CHICKEN AND BLACK BEAN ENCHILADAS

WITH SOUR CREAM SAUCE

2 T. OIL

1 lb. chicken tenders, boneless, skinless

4 t. cumin

3 t. garlic powder

2 garlic cloves, minced

2 t. chili powder

16 ounces of chicken broth

16 ounce can black beans

2 T. bacon bits

1 medium red bell pepper, diced

¼ t. salt

½ cup green onion, sliced

3 T. butter

12 ounces of sour cream

12 flour tortillas

12 ounces of Jack cheese, shredded

2 t. cilantro

THE FILLING

Cut chicken into short, thin strips. Season with 2 t. garlic powder and 2 t. cumin. Saute in oil until no longer pink. Add minced garlic, chili powder, additional t. cumin and red bell pepper. Cook for 2 minutes. Add chicken broth, beans with the juice and salt. Simmer until thickened. Stir in green onions and bacon bits.

THE SAUCE

In a saucepan, melt butter.  Add 1 t. cumin and 1 t. garlic powder. Cook for 2 minutes. Add the sour cream and 12 ounces of chicken broth. Whisk to combine. Bring to a slight boil and reduce heat to simmer. Mic the flour with water to make a slurry or a thick paste. Gradually add the slurry to the sauce. Salt to taste. This will be a thickened sour cream sauce.

ASSEMBLY

Pour enough sauce in the bottom of a 9” x 13” baking dish to cover the bottom. Take a flour tortilla and spoon chicken filling down the center. Sprinkle with cheese. Roll and place seam side down in the baking dish. Continue until the tortillas and filling are used. Cover with the remaining sour cream sauce and top with shredded jack cheese. Bake at 375 degrees F. for 45 minutes, covered. Remove foil cover and allow cheese to brown about 5 more minutes.