Creamy Black Bean Enchiladas

My mother-in-law gave me a great chicken enchilada recipe that Lover Boy loves, but I changed it around a little so I can enjoy them too!

White Sauce:

2 1/2 T. melted butter

3 T. flour

1 c. water

salt and pepper to taste

small can chiles

1 c. sour cream

Heat butter and flour in a saucepan on low until it makes a thick paste.  Slowly add water and whisk.  Let thicken by bringing it to a boil, stirring continuously.  Remove from heat; add salt and pepper, chiles, and sour cream.  Mix well.  Spread 1/2 c. of mixture into the bottom of an 11x7" glass baking dish (or you can use a 9x13" if you have a large family...and double the sauce).

Enchiladas:

flour OR corn tortillas (whichever you prefer)

1 can black beans OR 2 c. cooked, shredded chicken

1 c. chopped onion

2 c. grated jack cheese

The easiest way to soften the tortillas is to wrap a stack of them in damp paper towels and heat in the microwave for about 1 minute.  If they are not soft enough, heat them at 30 second intervals until they are soft.

Working with the softened tortillas, fill with cheese, black beans, and onions.  Roll up and place in the prepared baking dish.  Continue until you cannot fit any more enchiladas in the dish; top with remaining sauce.  Bake at 350 degrees for 20-30 minutes, until bubbly and cooked through.

Tell me how you like them!