| 0.5 | lb | Black beans - low sodium |
| 2 | tbsp | butter |
| 2 | lb | Chicken breast |
| 2 | cup | chicken broth - low sodium |
| 1 | tsp | coriander, ground |
| 3 | tbsp | flour |
| 4 | clove | garlic |
| 0.25 | lb | Green Chili Peppers |
| 2 | unit | Green Onion |
| 1 | cup | Monterey Jack Cheese |
| 0.5 | cup | onions |
| 0.25 | tsp | pepper, black |
| 0.5 | lb | Sour Cream (High-fat) |
| 2 | unit | tomatoes |
| 8 | unit | Tortilla |
Wrap tortillas in foil. Heat in a 350F oven for 10-15 minutes of till softened.
For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir broth and chili peppers all at once.Cook and stir till thickened and bubbly. Remove from heat; stir in half of cheese.
For lactose friendly: Omit butter for oil
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder, onion powder, and other spices (paprika, cayenne, parsley) before turning. Remove chicken to a platter, allow to cool (5-10min), then shred.
For filling, stir a quarter of the sauce into the chicken. Place about 1/4 cup of filling in each tortilla and roll up. Arrange rolls, seam side down, in a lightly greased deep baking pan. Top with remaining sauce. Cover with aluminum foil and bake for 35 minutes in oven (350F). Sprinkle with remaining cheese. Bake, uncovered, about 5 more minutes, till the cheese melts. Sprinkle with tomatoes and green onions.
FOR VEGETARIANS: Substitute chicken with black beans.