Chicken Enchiladas | Black Bean Enchiladas | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons Dijon mustard ((optional))
• 1 tablespoon olive oil
• 1 1/2 teaspoons chile powder
• 1 teaspoon salt
• 4 boneless, skinless chicken breasts
• Olive oil
• 1 red onion (sort of finely chopped)
• 1 pound (about 2 medium) zucchini (quartered lengthwise and cut into 1/4-inch (6-mm) slices)
• 2 cloves garlic (minced)
• One can black beans (rinsed and drained)
• 1 teaspoon chile powder
• 1 teaspoon ground cumin
• 2 tablespoons butter
• 2 jalapeños (minced)
• 2 tablespoons all-purpose flour
• One can vegetable or chicken stock
• 16 ounces (2 cups) sour cream
• One can fire-roasted mild green chiles
• Cayenne pepper
• Sixteen (8-inch) flour tortillas
• 1 1/2 pounds Monterey Jack cheese (shredded)
• 1/2 cup cilantro leaves (plus more for garnish)
• Thinly sliced scallions
• 2 limes (cut into 6 wedges)