chicken enchiladas with homemade red sauce... 1 hour

the goods:

homemade red sauce:

2 tablespoons vegetable oil

2 tablespoons flour

4 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon oregano

2 cups chicken stock or broth

enchiladas:

2 tablespoons vegetable oil

1 small white onion, peeled and diced

3 boneless skinless chicken breasts, diced into 1/2-inch pieces

1 can (4 ounces) diced green chiles

1 can (15.5 ounces) black beans, rinsed and drained

8-10 small flour tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup pepper jack cheese

chopped fresh cilantro, for serving

Make the sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for 1 minute. Stir in the seasonings, then gradually add in the stock/broth, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes until thick.

In a large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove heat and set aside.

Preheat oven to 350 degrees. Set up an assembly line with your tortillas, sauce, beans, chicken mixture, and cheeses (you can mix the cheeses together). Lay out a tortilla, and spread a spoonful of sauce over the surface of the tortilla. Add the beans in a line down the middle of the tortilla, then add a spoonful of the chicken mixture, then sprinkle with a small handful of cheese. Roll up tortilla and place in a greased 9-by-13-inch baking dish. Repeat with remaining ingredients. Spread remaining enchilada sauce on top of the tortillas, and sprinkle with remaining shredded cheese.

Bake, uncovered, for 20 minutes. Garnish with cilantro and serve!