Directions

1. Preheat the oven to 400F. Spray a 9×13 casserole dish with nonstick spray.

2. Mix together chicken, 1 cup Monterey Jack, cream cheese, cilantro, black beans and half a can of green chiles in a small bowl and set aside.

3. Melt butter in a flat sauce pan over medium heat, and saute the onion until soft and translucent. Sprinkle flour over the onions and whisk together until the flour is well incorporated. 

4. Slowly add in the chicken broth, milk, and enchilada sauce. Whisk consistently and gently while the sauce comes to a simmer. Remove from heat and stir in the salt, pepper, remaining green chiles, and sour cream.

5. Spread a small amount of sauce across the bottom of the casserole dish to cover the bottom.

6. Fill each tortilla with a ¼ cup filling (more or less depending on your tortilla size) and place seam side down in the dish. 

7. Pour the remaining sauce over the top of the enchiladas and sprinkle with additional Monterey Jack cheese.

8. Bake for 25 minutes in the oven.

9. Allow to cool 10 minutes before serving. Serve with avocado, sour cream, cilantro and hot sauce.