Chicken and Black Bean Enchiladas in Sour Cream Sauce

“It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.”
1hr 5mins
24 enchiladas

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Melt butter in a stock pot.
  3. Add diced vegetables and saute until tender.
  4. Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
  5. Add spices to taste, and cook for another minute or so.
  6. Whisk in the chicken broth and bring to a boil.
  7. When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
  8. Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
  9. Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
  10. While the sauce is cooking, use a food processor and chop the chicken finely.
  11. Mix chicken, beans, and 1 cup of cheese in a bowl.
  12. Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
  13. Pour the sauce over top, sprinkle with the remaining cheese.
  14. Bake for 45 minutes, or until bubbly and a little browned on the top.

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