Name: Chicken and Black Bean Enchiladas
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: 1/4 cup canola oil; 2 tablespoons flour; 1 teaspoon cumin; 1 tablespoon chili powder (I used ancho chili powder); 1/2 teaspoon garlic powder; 1 tablespoon tomato paste; 2 teaspoons adobo sauce from a can of chipotles in adobo; 1 teaspoon kosher salt; 2 cups vegetable or chicken broth; 3 cups chicken (shredded, use a rotisserie chicken or 2 roasted chicken breasts); 4 ounces monterey jack cheese (shredded, divided); 4 ounces cheddar cheese (shredded, divided); 1 15- ounce can black beans; 1 4.5- ounce can green chiles; 1/2 - 1 whole jalapeño (use as much as you like depending on your heat tolerance, stemmed, seeded, minced); 1 package small corn tortillas - about 15-18; sour cream; avocado; cilantro; tomato (diced); green onion (sliced); cheddar cheese (shredded); salsa