Chicken and Black Bean Enchiladas

These come together quickly and the sauce is delicious.  Add some Mexican rice and you will have dinner in no time.  These also reheat really well.


1 Tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup chicken stock
1 Tablespoon pureed canned chipotle chiles in adobe sauce
2-8 oz. cans tomato sauce
3 cups shredded cooked skinless chicken breast
1-15.5 oz. can black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
16-6″ corn tortillas
1 cup prepared salsa
Sour cream
Sliced avocado

Coat a 13″ x 9″ baking dish with cooking spray.  Heat oil in a large skillet over medium heat.  Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender.  Stir in chili powder, cumin, and oregano.  Add stock, chipotles, and tomato sauce, bring to a gentle simmer; cook 5 minutes or until slightly thickened.  Combine chicken and black means in a medium bow; add half of sauce mixture.  Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture.  Toss to combine.  Place 8 tortillas on a microwave safe plate; cover with a slightly damp paper towel.  Microwave on high for 45 seconds or until warm.  Working with 1 tortilla at a time, place tortilla on a flat work surface, spoon some chicken mixture in the center of tortilla and roll up, placing in prepared pan.  Continue with remaining tortillas, then heat the other 8 tortillas and make the enchiladas.  Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.  Bake uncovered at 350 degrees for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.  Serve enchiladas with salsa, sour cream and avocado.

Serves: 8

Recipe from Cooking Light Magazine