Creamy Chicken Enchiladas

10 soft whole wheat or multi-grain tortillas
* 1 1 /4 cup prepared cottage cheese
2 chicken breasts halves (cooked, sliced and cut into bite-size pieces
3 tablespoons butter
3 tablespoons whole wheat pastry flour
2 1/4 cups low-sodium chicken broth
2 (4 oz.) cans diced green chiles
¾ cup cooked and rinsed black beans (about ½ can Bush’s reduced sodium)
1 1/4 cup shredded low-fat cheddar cheese, divided
¼ cup pine nuts

*Place the cottage cheese in food processor with blade attached. Run processor for 2 minutes or so until it is thoroughly smooth.

Preheat oven to 350˙ Coat 9x12 pan with cooking spray.

Melt butter in a saucepan. Whisk in flour and cook one minute. Slowly add broth while mixing with whisk until smooth. Cook over medium heat until bubbly. Stir in prepared cottage cheese and green chiles. Heat through but do not boil. Set aside.

In a medium bowl, mix chicken, black beans, ½ cup of the cheddar cheese, and ½ cup sauce. Divide mixture among tortillas using about ¼ cup each. Roll them up and place in pan, seam side down. Pour sauce over enchiladas. Sprinkle on remaining cheese and pine nuts. Bake approx 25 to 30 minutes, until sauce is bubbly. Broil for 2 to 3 minutes to brown the cheese and nuts.