6 10-inch flour tortillas
1 cup minute rice, cooked
1 can black beans, rinsed and drained
1/4 cup jalapeño peppers, finely chopped (can be from a can)
1 cup shredded Mexican blend or cheddar cheese, plus a good cup or two more for topping
1/2 cup sour cream
(Note: You can buy chili or taco sauce in a jar instead, but the homemade sauce is wonderful to use!)
1/4 cup canola oil
1/4 cup flour
1/2 tsp. black pepper
1/2 tsp. salt
1 1/2 tsp. garlic powder
2 tsp. ground cumin
1/2 tsp. dried oregano
2 Tbsp. chili powder
1 pinch ground cayenne pepper
1 pinch red pepper flakes
2 cups chicken broth (or water)
TO MAKE CHILI SAUCE:
Heat the oil in a skillet over medium-high heat.
Add flour and stir 3-4 minutes or until it makes a light brown roux.
Add all the spices and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, stirring until the sauce thickens.
Turn heat on low and let simmer for 15 minutes.
If desired, adjust thickness by adding water.
TO ASSEMBLE ENCHILADAS:
Preheat oven to 350°.
Spread 3/4 cup chili sauce over the bottom of a 9×13 inch baking dish.
In a medium bowl, mix together cooked rice, black beans, jalapeños, 1 cup cheese, and sour cream.
Lay each tortilla flat (can use a plate or cutting board) and fill with about 1/2 cup of rice and bean mixture.
Fold top and bottom inward and fold the sides over. Lay seam-side down in the baking dish. There might be some filling leftover- I usually freeze it.
Repeat until all tortillas are filled; top with chili sauce and a sprinkle of cheese.
Cover with foil and bake 25 minutes.
Remove foil and bake an additional 5 minutes.
Serve with salsa.