1. Filling: 2. Cut cooled chicken breast in to 1/2 in pieces. 3. Drain and rinse canned beans. 4. In a medium bowl combine chicken, black beans, 1 cup cheese, chili peppers, cumin powder, and garlic powder. 5. Cover and sit in refrigerator until sauce is ready. 6. Sauce: 7. In a small bowl combine flour, chili powder, cocoa powder, and sugar; set aside. 8. In a 2 quart saucepan, add tomato sauce, tomato paste and water. 9. Mix together using a wire whisk. 10. Heat on stovetop medium setting. 11. Add flour mixture using wire whisk. 12. Continue stirring over medium heat while sauce thickens. 13. Simmer slowly on low heat for 30 to 60 minutes, stirring occasionally. 14. Preheat oven to 400 degrees F. 15. Spray a 9X12 inch glass baking dish with vegetable oil spray. 16. Pour one cup enchilada sauce into baking dish and spread evenly. 17. As you begin stuffing each tortilla moisten first with 2 tablespoons sauce evenly spread on tortilla. 18. Place one cup of filling on each moistened tortilla and roll up. 19. Put in baking dish seam side down. 20. Pour remaining sauce over enchiladas. 21. Bake uncovered 20 to 25 minutes. 22. Remove and sprinkle with remaining cheese. 23. Return to oven for 5 more minutes. 24. Let stand 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
