Chicken Enchiladas

I haven't made this in awhile but I am sure craving it... I made this up on the fly so I may tweak it next time.

Chicken Enchiladas with Sour Cream Verde Sauce

1 2 -3 pound rotisserie chicken
2 jars green salsa, medium spice
8 oz sour cream
2 cups chicken broth
1/4 cup flour
1/2 onion, diced small
2 cloves garlic, minced (i have a jar of minced garlic from the store...)
1 small can black beans
Shredded monterrey jack cheese
1 tablespoon chili powder
10 - 12 corn tortillas

Preheat oven to 350 degrees and grease a 9x13 glass dish. Go ahead and shred the chicken into small bits.

Sautee onion in olive oil until soft. Add garlic and chili powder, stirring until mixed. Sprinkle flour over mixture and stir. Slowly start whisking broth into skillet until well incorporated and bubbly. Add 1 jar (roughly 8oz) salsa and all of chicken and stir well.

Pop the tortillas in the microwave for about 20 seconds to warm up.

Pour a little salsa in the bottom of the baking dish, maybe 1/4 cup. For each enchilada, add a scoop of the chicken mixture from the skillet into the middle of a tortilla, a spoonful of black beans, and a little cheese. Roll up so that the crease is on the bottom and place into the dish. Repeat until you fill the dish up.
In a small bowl, pour in remaining salsa. Spoon sour cream in a little at a time until you achieve the salsa-to-sour cream ratio that you like. pour over enchiladas and spread out with a spatula. Sprinkle with as much cheese as your heart desires!

Bake for 30 min until bubbly.

You can spice this up with hot sauce or more spices, just make it your own.