Ingredients
Sauce Ingredients:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups Vegetable or Chicken Broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 1 cup Odyssey Bell Pepper Dip
- ½ cup Buholzer Brothers Gouda cheese, shredded
Enchilada Ingredients:
- 6 flour tortillas
- 2 chicken breasts, cooked and shredded
- 15 oz can black beans, drained and rinsed
- Toppings (optional): green onions, cilantro, avocado, jalapeños, diced tomatoes or Pico de Gallo
Directions
Sauce Instructions:
- In a medium-sized sauce pan over medium heat, add butter and melt (not letting it get brown).
- Add flour and whisk until thickened, about 1 minute.
- Add broth, garlic powder, onion powder and salt whisking until smooth.
- Take off heat and let cool, about 5 minutes. Add Bell Pepper Dip to pan and stir.
- Place pan over low heat and add cheese, stirring until melted.
Enchilada instructions:
- Preheat oven to 375°. Prepare a 9×13 pan with non-stick cooking spray.
- Combine shredded chicken, black beans and ½ of the cream sauce in a medium sized bowl, stirring to combine.
- Coat the bottom of pan with a thin layer of cream sauce.
- Fill tortillas with chicken mixture and roll up into an enchilada. Place in pan so that tortillas are touching. Top with remaining cream sauce.
- Bake for 15-20 minutes.
- Top with optional toppings and serve warm.
Learn more about Odyssey Greek yogurt-based Bell Pepper Dip here: https://odysseybrands.com/product/bell-pepper-dip/
For more recipes visit https://www.buholzerbrothers.com/recipes/
Follow us on Social:
Facebook: https://www.facebook.com/Odysseybrands/
Instagram: https://www.instagram.com/odysseybrands/
Pinterest: https://www.pinterest.com/klondikecheesecompany/