Any brand of canned enchilada sauce would do, or make from scratch. This is so easy and outstanding, I would recommend the Hatch brand if you can get it. It is pretty "hot" so I don't add any additional hot sauce or red pepper.
2 large chicken breasts (2 halves of the breast)
1 can chicken broth
Slowly cook chicken in covered medium sauce pan until chicken is fully cooked. Set aside to cool. Debone and shred. Reserve remaining broth.
Saute celery, garlic and onion until tender.
Add chicken breasts and add half the grated cheese, seasonings, herbs, 1/3 can of enchilada sauce and some of the reserved chicken broth if filling seems dry.
1 package jack cheese, grated (half for filling, half topping)
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon taco mix
1 tablespoon ground cumin
1 can black beans
salt to taste
1/2 cup fresh chopped cilantro
About 20 corn tortillas heated with small amount of butter to soften
Heat tortillas in a saute pan on medium high heat using a small dot of butter and pushing and turning tortilla with your hands to evenly heat and soften.
Then roll about 2-3 heaping tablespoons of filling in each tortilla and place in a large shallow baking pan or 2 medium baking dishes. When all are in place, you can cover and chill if you want to serve later.
When ready to cook, pour remaining enchilada sauce over the rolled enchiladas then top with Jack cheese.
Heat for 20-25 minutes at 350º
Top with sour cream.