• Preheat oven to 350°F and lightly grease a 9x13 casserole dish

White Enchilada Sauce

• In a saucepan over medium heat, melt the butter. Once the butter is melted, add the minced garlic and saute for 30 seconds, until fragrant. Whisk the flour into the butter mixture to create a thick paste. This creates a “roux” that is used as a base thickener for the sauce. Whisk in the chicken broth until smooth and no clumps remain. Add salt & pepper, to taste and bring to a boil over medium-low heat, continue stirring until thickened and boiling.
• Once the sauce has thickened, remove it from the heat. Stir in the greek yogurt and green chilies, and set aside.

Spicy Chicken Enchilada Filling

• In a large bowl, combine the shredded chicken, black beans, 1 cup of Monterey Jack Cheese, and hot sauce. Stir to combine, and set aside.

Assembling the Enchiladas

• On a large surface, lay out all 8 flour tortillas. Evenly fill the tortillas with the prepared filling mixture. Gently roll the tortillas up and place seam side down into a lightly greased 9”x13” casserole dish.
• Pour the prepared sauce over top of the Enchiladas in the casserole dish. Spread the sauce out with the back of a spoon to make sure the enchiladas are completely covered. Sprinkle the enchiladas with the remaining 2 cups of cheese and bake for 20-25 minutes. Or until cheese is completely melted, and sauce is bubbling.
• Sprinkle diced scallions on top, if desired, and let the enchiladas cool for 5-10 minutes before serving.