Green Chili Chicken Enchiladas

This was requested by the friend I went to lunch with today. First you start with her recipe for Enchilada sauce.

4 T oil
5 T flour
3 c water
3 beef bouillon cubes
2-8 oz. cans tomato sauce
1 t salt
1/2 t cumin
1 T chili powder
(Secret Ingredients)
1/4-1/2 t baking cocoa
1/4-1/2 t creamy peanut butter

Cook oil and flour together in a med. pot for 5-10 minutes. Whisk in remaining ingredients. Stir occasionally over low heat until all flavors are combined and heated through.

2 chicken breasts
seasoning salt & water
2 T corn starch
1 t dried minced onions
1/4 t cumin
1- 8 oz can diced green chilies, drained
1- 15 oz can black beans, drained & rinsed
1- 15 oz can whole corn

Place chicken breasts in a med. pot; cover with water and season with seasoning salt. Cover with an over-sized lid so that steam escapes while it cooks. Bring to boil. Turn down and simmer for 20 minutes.

While the condensed broth cools in pan, shred the chicken. When finished, add the cornstarch, onions, and cumin to the broth. Heat over low heat until thickened. Remove from heat, add shredded chicken and remaining ingredients, stirring well to combine.

Chicken mixture
8 burrito sized flour tortillas
Enchilada sauce
1 1/2 c shredded cheddar cheese

Spoon about 1-1 1/2 c sauce into a 9 x 13 pan. Roll about 1/3 c (or two large serving spoons full) of chicken mixture burrito/egg roll style in each tortilla; place in pan. Top with remaining sauce. Sprinkle with cheese. Bake at 350 degrees for 15 minutes.

Soo good!