Step 1

Preheat oven to 350 degrees.

Step 2

In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes.

Step 3

Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chiles, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.

Step 4

In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices.

Step 5

Divide the mixture between eight flour tortillas.

Step 6

Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down.

Step 7

Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top.

Step 8

Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.