Chicken and Black Bean Enchiladas


3 Tbsp canola oil
1 Tbsp all-purpose flour
28 oz red enchilada sauce, one mild and one moderately hot
2 cups of chicken broth
1/2 tsp salt and 1/2 tsp pepper
12 white corn torillas
2 1/2 cups shredded smoked bbq chicken, NO BBQ SAUCE on the chicken
8 oz sliced black olives
15 oz of black beans, drained and rinsed with water
4 oz diced green chilis
1 cup sliced green onions
3 cups sharp grated cheddar cheese


  1. To make the sauce, heat up the 1 Tbsp canola oil in a skillet.  Sprinkle the flour onto the oil and whisk.  Do this over medium heat so you don't burn the flour.  Whisk to make a paste and cook for a couple of minutes.  Pour the enchilada sauce, chicken broth and the salt and pepper into the sauce and whisk together.  Cook on low heat for 45 minutes while you prepare the chicken mixture.
  2. Add 2 Tbsp of canola oil to a skillet and fry the tortillas to soften them.  Just a few seconds each side and let them drain on a baking sheet lined with paper towels on them.  Set aside.
  3. Mix the shredded chicken with 4 oz of black olives, 3 oz of green chilis, 1 cup of sliced green onions, and one can of black beans.
  4. Spoon out the enchilada sauce and cover the bottom of the baking dish.  Assemble the tortillas by adding shredded cheese to the middle of the tortilla and add the chicken mixture over the cheddar cheese.  Fold/roll the tortilla and place it fold side down into the pan.  Line up the enchiladas in a neat rows side by side.  
  5. After you finish assembling, pour the rest of the red enchilada sauce over the enchiladas.  Sprinkle remainder of shredded cheese all over the top of the casserole and sprinkle the remaining 4 oz of sliced black olives over the top of the cheese.
  6. Bake at 350 for 20-30 minutes.  Enjoy!
*Adapted from the Pioneer Woman's Beef Enchilada Recipe.