Creamy Chicken Enchiladas


3 chicken breasts (boiled 20 minutes)

2 cups free range chicken broth

7  flour tortillas

4 TBS salsa

1/4 C cilantro

1/4 C sour cream

.5 TBS cumin

1 TBS flour

1/4 stick butter

Grated Jack and Cheddar chees

1 can black beans

Directions: Boil chicken for twenty minutes. While chicken boils, mix cilantro, cumin, sour cream, and half of the broth. In skillet, heat butter and add flour until smooth, add remaining broth and stir until mixture thickens. Add blended sour cream and spices. In each tortilla, place shredded chicken, salsa, some grated cheese, and a large spoonful of beans. Place in large baking dish. Over the top of the finished tortillas, pour the broth- cream mixture. Sprinkle as much shredded cheese as desired over the top. Bake at 350 for 30 minutes.


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