Chicken & Black Bean Enchiladas - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1/2 yellow onion, quartered
1 tablespoon peppercorn
3 garlic cloves, smashed
2 bay leaves
1 chicken bouillon cube
8 flour tortillas, soft taco size
3 -4 cups monterey jack cheese, shredded
1 cup fresh cilantro, roughly chopped
1 (15 ounce) can black beans, rinsed & drained
Enchilada sauce
2 tablespoons butter
2 tablespoons flour
1 (6 ounce) can tomato paste
2 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon adobo seasoning (optional)
1 (14 ounce) can chicken broth
1/2 - 3/4 cup water
salt & pepper

Preparation

Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). Remove from broth; set aside and let cool. When the chicken is cool, shred.
While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat. Add flour and cook for 2-3 minutes, until roux starts to turn light brown.
Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
Stir in chicken broth and 1/2 cup water.
Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.).
Taste and season with salt and pepper.
To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.
Next, add 1/4 cup shredded cheese.
Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.
Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.