Chicken Enchiladas | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 1 2/3 cups diced onions
• 1 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 4 cloves garlic, finely chopped
• 1 cup no-salt-added chicken broth
• 1 lb (0.5 kg) boneless skinless chicken thighs
• 2 cups tomato sauce
• 1 tbsp chopped canned chipotle peppers in adobo sauce
• 1 can (19 oz/540 mL) black beans, rinsed and drained
• 1/2 cup frozen kernel corn
• 2 tbsp fresh lime juice
• 8 flour tortillas (10 inch)
• 1 cup shredded Monterey Jack cheese