Cook/Prep Time: 1 hour 15 min
4 Chicken Breasts
12oz Monterrey Jack cheese; shredded
8oz. Sour Cream
8oz. Verde Salsa
1 can Refried Black Beans* optional
2 c. Chicken Broth -from poaching, recipe follows
2 T. Margarine
2 T. Flour
10-12 Flour torillas
1/4 c. Vegetable Oil for frying
Place chicken in a pot, just covering them with water and poach until cooked through. Save water (broth). Remove from heat and shred, setting aside.
Melt margarine in saucepan. Add flour and whisk to death, cooking about 1 minute. Do not burn! Add broth and stir until thickened.
Add sour cream and verde salsa. Mix well and bring to a rolling boil. Take off heat and set aside.
Fry tortillas in oil until limp. This should only take a few seconds per side.
Have cheese, chicken, black beans* and tortillas ready in an assembly line. Fill each tortilla with cheese and chicken and roll up, placing in a long casserole dish. Make as many as you have meat for. Cover all the enchiladas with the sour cream sauce and remaining cheese.
Bake 350d. for 20-30 minutes or until bubbly. These are great in the microwave the next day!