Chicken Enchiladas with Red Sauce

This recipe came from gimmesomeoven.com.  Thanks to Dawn for having us for it!

Red Enchilada Sauce
1/4 c. vegetable oil
1/4 c. flour
1/2 c. chili powder
1 t. garlic powder
1 t. salt
1/2 t. cumin
1/2 t. oregano
4 c. chicken or veggie stock

Heat oil in saucepan.  Add the flour and stir over medium-high heat for one minute.  Stir in the remaining seasonings.  Then gradually add the stock, whisking constantly to remove lumps.  Reduce heat and simmer 10-15 minutes until thick.


Enchiladas

1/4 c. vegetable oil
1 medium white onion, peeled and diced
2 lbs. chicken breast, cooked, diced or shredded
salt and pepper
4 oz. can diced green chiles
1 can black beans, rinsed and drained
8-12 flour tortillas
3 c. Mexican blend shredded cheese
Batch of red enchilada sauce

Optional: 1/2 c. chopped fresh cilantro

Preheat oven 350 degrees.

In large skillet, heat oil over medium high heat.  Add onion and saute for 3 minutes, stirring occasionally.  Add chicken and chiles and season with salt and pepper.  Saute until cooked through.  Remove from heat and set aside.

To assemble the enchiladas, lay out tortillas, layer with about 2 T. of sauce, beans in a line, spoonful of chicken mixture, and 1/3 c. or so of cheese.   Roll up tortilla and place in a greased 9x13 baking dish.  Repeat with the remaining ingredients.

Spread remaining sauce over the top of tortillas and sprinkle w remaining cheese.

Baked uncovered for 20 minutes.  Remove and garnish with chopped cilantro.