Cook while stirring until veggies are cooked (soft), about 15 minutes. Mix flour and ¾ cup milk in a small bowl. Stir until flour is dissolved (no lumps) using a small whip or a fork.

Roll and arrange enchilada seam down in pan. Repeat with each tortilla. Cover enchiladas with remaining sauce and bake for 15 - 20 minutes or until cheese is melted.

1 Rotisserie Chicken, Shredded; 1 can Black Beans, Drained And Rinsed (15 Oz) 1 can Fire Roasted Green Chilies (7 Oz) 12 Corn Tortillas, Warmed; 1 pkg Queso Fresco, Crumbled (10 Oz) ...