Best Enchiladas Ever

MEAT Filling: 4 SEARVINGS 

1lb of chicken breast
1 cup of salsa
1 can of black beans

Dump chicken & salsa in crock pot on high for 4 hours.
Add black beans with an our left

Shred chicken with a fork.
Mix chicken back in the crockpot with beans.

Homemade Enchilada sauce
2 tablespoons avocado oil or olive oil
2 tablespoons all-purpose flour*
1/4 cup chili powder*
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock
fine sea salt, to taste

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.

Season: Give the sauce a taste and season with salt, as needed.  (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)

Assemble Enchiladas

Spray bottom of lasagna pan 

Spread enchilada sauce to the top of tortilla.

Add meat, shredded cheese & rice to tortillas, roll and place in pan.

Pour enchilada sauce on top of rolled tortillas.

Sprinkle cheese on top.

Bake uncovered at 350 degrees for 20 minutes.

ENJOY! 

I copied part of this recipe. Best Chicken Enchiladas Ever

https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/