INGREDIENTS
2 tbsp
butter
2 tbsp
flour
1 cup
chicken broth
1 cup
milk
1 10 ounce can
of enchilada sauce
1 15 ounce can
black beans, (rinsed and drained)
1 14.5 ounce can
of diced tomatoes
1 1/2 cups
frozen corn
1/2 cup
onion (chopped)
1
small bell pepper (diced)
2
whole chicken breasts
Monterrey Jack cheese (sour cream, avocado, tortilla chips, as desired)