1 (10 oz) can mild green enchilada sauce

2 cups shredded cheese (of choice)

1 package of flour medium tortillas.

For Rice:

1/4 cup brown or white rice

2 Tbsp butter

2.5 cups chicken stock

For Enchilada Mixture:

3 large chicken breasts – sliced in half

Salt and pepper to taste 

1 Tbsp olive oil

1 onion – finely diced

1 (4 oz) can mild green chiles

1 (15 oz) can black beans, rinsed and drained

Dash of chili powder

Dash of Paprika

For White sauce:

3 Tbsp butter

1/4 cup flour

1/4 cup chicken Stock

1/4 heavy cream

Salt and pepper

1 cup sour cream (room temperature)

1/4 cup shredded cheese

Prepare rice in a pressure cooker:

Brown or white Rice

2 Tbsp butter

2.5 cups chicken stock

Cook chicken breasts:

Preheat oven to 400 degrees

Brush chicken with 1 Tbsp olive oil

Salt and pepper to taste 

Bake for 15 minutes

Prepare enchilada mixture:

In a deep, large skillet add 1 Tbsp olive oil and diced onion. Cook until soft and translucent. Add green chiles, black beans, rice, broth, cream, paprika, chili powder. Stir over medium heat 5 minutes – then set aside.

Prepare White Sauce:

In a medium sauce pan combine:

3 Tbsp butter, flour, 1/4 cup chicken Stock, 1/4 cup cream, Paprika, chili powder, Salt and pepper & Sour cream and 1/4 cup shredded cheese.

Assemble Enchiladas:

Pour half of green enchilada sauce on the bottom of a 9X12 pan.
Spoon 1/3 cup of enchilada mixture into a warm flour tortilla. Roll and layer into pan, side-by-side.
Pour remaining green sauce over top, followed by white sauce. Sprinkle remaining shredded cheese over top.
Bake at 350 degrees for 15-20 minutes or until cheese is melted and bubbly.
let stand 5 minutes and serve!