Inside Out Chicken Enchiladas

Inside Out Chicken Enchiladas

Ingredients

1.     2.5 tbsp Taco Seasoning
2.     1 Red Pepper, diced
3.     1/2 Onion, diced
4.     4 Corn Tortillas, sliced into strips and then cut again. (will look like squares)
5.     4 oz can Mild Green Chilis
6.     15 oz can Black Beans, drained
7.     1 tbsp Cilantro, diced
8.     1 cup Sour cream
9.     1 cup Shredded Mexican Cheese Blend
10.     Salt, to season
11.     Cooking Spray
12.     2 10 oz cans Enchilada Sauce
13.     6 Boneless, Skinless Chicken Breasts, butterflied and flattened
14.     2 tbsp Butter, cut into cubes
15.     2 tbsp Flour
16.     1 cup Skim Milk
17.     8 oz block Monterey Jack & Chedder Cheese, shredded

Instructions

•     Pre-heat oven 375 degrees.
•     To make the enchilada filling, combine the taco seasoning and the next 8 ingredients in a large bowl. Stir and taste. Add salt if needed.
•     Coat a large casserole dish with cooking spray. Pour 1 can of enchilada sauce into the dish.
•     For the chicken roll ups - take one large spoonful of the enchilada filling and place it on one side of a chicken breast.Fold over and roll chicken. Secure with toothpicks. Place in the casserole dish. Repeat 5 more times.
•     In a sauce pan, add butter & flour. Stir and cook until the mixture is a deep blonde color. Add 1 cup of milk and stir with a whisk. When the sauce has thickened, add the other can of enchilada sauce. Bring to a boil. Turn off heat and stir in half of the Monterey Jack & Chedder cheese. Stir until all of the cheese is melted. Pour sauce over chicken.
•     Bake chicken for 45 minutes. Take out chicken and sprinkle the remaining cheese. Return to the oven and bake for 5 minutes. Remove chicken and let it rest for 5 minutes before serving.