15 ounce black beans unsalted rinsed drained canned
15 ounces chicken breast shredded boneless skinless
1 cup chicken stock see unsalted (such as Swanson)
1.5 tablespoons chili powder
12 6-inch corn tortillas ()
0.5 teaspoon pepper red crushed
1 tablespoon flour all-purpose
0.3 cup cilantro leaves fresh chopped
0.8 teaspoon garlic powder
2 teaspoons ground cumin
1 cup onion
0.3 teaspoon salt
0.8 cup cheddar cheese
6 tablespoons cream sour
1 cup tomatoes chopped
15 ounce tomato sauce unsalted canned
Equipment
frying pan
paper towels
sauce pan
whisk
baking pan
broiler
microwave
Directions
Preheat broiler to high.
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture.
Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro.
