Emily's Test Kitchen

ok...I am going to try to have some regular segments...as much as a mommy of a 3month old and a toddler can! I will test recipes and let you know how they fare! I like EASY and YUMMY things...so I will pass them along to you busy mommies out there!

Chicken Enchiladas

6 chicken breasts (boiled 20 min.; keep 2 cups of broth) 1/2 cup sour cream

2 cups canned chicken broth (or make it out of bouillon) 1 tablespoon flour

8 burrito sized tortillas 1/2 stick butter

8 tablespoons picante sauce 4 oz. grated jack cheese

1/2cup tightly packed cilantro 4 oz. grated cheddar cheese

1 teaspoon cumin 1 can black beans

In blender combine cumin, cilantro, sour cream, 1 cup canned chicken broth, and 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 remaining cups of broth until smooth (may add more flour to thicken). Add to blender. Spoon chicken picante sauce and black beans into tortillas and roll. Place in 9x13 pan seam side down. Fill pan with blender sauce, covering enchiladas. Sprinkle cheeses on top. Bake at 350 uncovered for 30 minutes.