Cook chicken filling, black beans, and cream sauce first. All three can be made ahead of time if desired.

For cream sauce:
Melt butter in large sauce pan ovrr medium low heat. Add flour and stir continuously with whisk until a light golden brown.

Add green chiles with juice from can. Raise heat to medium and bring to a low simmer. Cook about 5 minutes.

Remove from heat and place entire pan in the refrigerator to cool. This is important to prevent sour cream from curdling. Refigerate 20-30 minutes.

Whisk in sour cream a few scoops at a time and stir until smooth.

Assembling enchiladas:
Spray glass cake pan with a light cost of cooking spray. Spread a few tablespoon of enchilada sauce on the bottom. (A full recipe will usually make two pans.)

Place about 4 tbsp of chicken and 3 tbsp of black beans in center of tortilla. Add a 2-3 tbsp of cheese.

Roll up tortilla tucking in the sides. Place in prepared pan. Repeat with remaining tortillas.

Once all enchiladas are in the pans, poor remaining enchlida sauce over enchiladas distributing between both pans.

Ladel cream sauce over enchiladas, filling pans.

Top with remaining cheese and bake at 375F for 25-35 minutes. Allow to set up aftervremoving from oven for 5-10 minutes before serving. Top with garnishes of choice.