CHICKEN AND BLACK BEAN ENCHILADAS

By pbaumgartner

(Peg’s recipe)

Ingredients

• 2 cups shredded rotisserie chicken
• 1 ( 15.5 ounce) can black beans, drained
• 2 cups grated CoJack cheese
• 1 medium-large onion, chopped
• 2 tbs. olive oil
• 1 (15 ounce) can tomato sauce
• 1 tbs. chili powder
• 1/2 tsp. cumin
• 1 tbs. chopped cilantro
• 1 (14.5 ounce) can chicken broth
• 3 tbs. sour cream
• 12 corn tortillas

Preparation

Step 1

Heat oven to 375º. In medium bowl, mix chicken, beans, and 1 cup cheese; set aside.
Heat oil in 12-inch skillet over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add tomato sauce, chili powder, cumin, and cilantro; simmer until very thick, about 12 minutes, stirring frequently. Add broth and bring to a simmer. Remove from heat and whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch casserole dish. Place 6 tortillas on top of sauce. Spread chicken mixture over
Bake until bubbly, about 20 minutes. tortillas. Top with remaining tortillas, then sauce and cheese.