i love cooking with sour cream as much, if not more, than i love topping things with it.  it adds a wonderfully subtle creaminess & tang that can’t be beat.  it’s what makes salsa verde sour cream enchiladas, white bean chicken chili

& these enchiladas so delicious.  well, that & the chili gravy.

in this dish, the sour cream is added to the filling for the enchiladas, which not only lends great flavor, but keeps the filling from getting dry as they bake.  then, they’re smothered with that amazing, bold chili gravy.

we were glad there were enough for leftovers.

BLACK BEAN & RICE ENCHILADAS WITH CHILI GRAVY
serves 6

FOR THE CHILI GRAVY:
1/4 cup vegetable oil
1/4 cup flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder (we used a hot mexican chili powder)
pinch cayenne pepper
1 red pepper flakes
2 cups vegetable broth

FOR THE ENCHILADAS:
6-8 10in flour tortillas
2 cups brown rice, cooked
1 15oz can black beans, drained & rinsed
1/2 cup jalapenos, finely chopped
3/4 cup sharp cheddar cheese, shredded & divided
3/4 cup monterrey jack cheese, shredded & divided
1/2 cup sour cream
additional sour cream, for topping

preheat the oven to 350°.  heat the vegetable oil in a medium saucepan, over medium high heat. add the flour & whisk for 3-4 minutes, until it forms a light brown roux. add the rest of the dry ingredients & continue whisking for about a minute more, until fragrant. whisk in the vegetable broth.

bring to a boil, reduce to a simmer & let it bubble away for 15 minutes, until it’s thickened like a gravy.

while the gravy simmers, mix together the cooked rice, beans, jalapenos, 1/2 cup cheddar cheese, 1/2 cup monterrey jack cheese & sour cream.

when the gravy is ready, spread a scant cup in the bottom of a 9 x 13 baking dish. microwave the tortillas for 15-20 seconds, to make them nice & pliable. starting with the first tortilla, add 1/2 cup of the rice & bean mixture along the center. fold in the top, the bottom, then the sides & lay, seam side down, in the prepared baking dish. repeat until all the filling is used.

spread the remaining chili gravy over the tops of the enchiladas, sprinkle with the remaining cheese, cover the dish with foil & bake for 25 minutes. remove the foil & bake for 5 more minutes, until the cheese is melted & bubbly. serve with extra sour cream.

slightly adapted from cooking this and that