These chicken enchiladas are so easy to make, with shredded chicken, black beans, and a sour cream and green chile enchilada sauce that adds a creamy texture and delicious flavor!
Stir in the flour and let it cook for about 30 seconds until it forms a paste.
5 tablespoons all-purpose flour
Gently and gradually whisk in the chicken broth, continue to whisk until the mixture reaches a smooth, sauce-like consistency. If you add too much liquid, let the mixture simmer for a minute to reduce.
2-3 cups low-sodium chicken broth
Stir in the sour cream and green chiles, remove from heat, and set aside.
1 cup sour cream, 4 ounces green chiles
In a medium bowl, combine the shredded chicken, black beans, green onions, lime juice, 1 cup of cheese, and 1 cup of enchilada sauce.
2½ cups cooked shredded chicken, 15 ounces black beans, 4 green onions, 1 tablespoon lime juice, 2 cups Monterey Jack cheese
Pour ½ cup of the enchilada sauce on the bottom of the prepared baking pan.
Fill each tortilla with about ½ cup of enchilada filling.
8 large flour tortillas
Place the enchiladas, seam side down, into the baking pan and pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese has melted and the edges of the tortillas are starting to become brown and crispy.
If desired, top with fresh cilantro, chopped onion, chopped jalapeño peppers, avocado slices, and cotija cheese.