Ingredients

The following ingredients have 4 Servings
  • 1 large poblano pepper (seeded and diced)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1 16-oz. can tomato sauce
  • 1 tablespoon chipotle chili in adobo sauce (diced)
  • 1 cup chicken broth
  • 3 cups chicken (cooked and shredded)
  • 8 ounces shredded cheddar jack cheese (divided)
  • 12 6-inch flour tortillas (may also use corn tortillas)
  • 1 15-oz. can black beans (rinsed and drained)

Instruction

  • Preheat oven to 350 degrees. Lightly coat a casserole dish with cooking spray and set aside.
  • Heat olive oil in a large skillet over medium heat. Add the poblano pepper, onion, and garlic and cook for about 5 minutes until the veggies are tender.
  • Stir in the chili powder, oregano, and cumin and cook another minute to allow the spices to bloom. Add the tomato sauce, chicken broth, and diced chipotle chili and bring to a boil. Reduce heat and simmer for 5 minutes.
  • In a large bowl, combine the chicken, black beans, half the sauce, and 1 cup of cheese. 
  • Place 1/3 cup of the chicken mixture down the center of each tortilla, roll up, and place seam side down in the prepared casserole dish. 
  • Pour remaining sauce over top and top with remaining cheese. Bake uncovered for 30 minutes or until cheese is melted and bubbly.