Chicken Enchiladas Verdes
Ingredients
- ¼ cup all-purpose flour
- 1 cup unsalted chicken broth, divided
- 2 cups tomatillo salsa
- 1 teaspoon ground cumin
- ½ cup chopped fresh cilantro, divided
- 3 cups shredded cooked chicken breast
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 3 ounces reduced-fat cream cheese
- 12 (5 inch) corn tortillas
- ½ cup shredded Mexican cheese blend
- ½ cup chopped tomato
- 6 tablespoons reduced-fat sour cream
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