Chicken Enchiladas

Sauce

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken stock
• salt

1. Heat oil in saucepan, add flour and whisk constantly.
2. Mix in chili powder, cumin, garlic powder, and oregeno.
3. Whisk for 1 minute.
4. Mix in stock until well combined.
5. Simmer on medium-low for 10-15 mnutes.
6. Add Salt to taste.

Enchiladas

• 2 tablespoons olive oil
• 1 small white onion, diced
• 1 1/2 pounds chicken
• 4 ounces diced green chiles
• sea salt and freshly-cracked black pepper
• 15 ounces black beans
• 8 large flour tortillas
• 3 cups shredded cheese

1. Saute onions, chicken and green chiles.
2. Add in rinsed and drained bleans.
3. For each tortilla, fill with sauce, chicken mixture in cheese, roll and place into 9x13 baking dish.
4. Top with any remaining sauce and cheese.
5. Bake at 350 uncovered for 20 minutes.