Spicy Chicken and Black Bean Enchiladas

Ingredients

• Spicy Red Enchilada Sauce: ½ package of low-sodium taco seasoning (about 1 1/2 Tbsp) (22 mL)
• 2 Tbsp all-purpose flour (30 mL)
• 1 tsp cocoa powder (5 mL)
• 1 ½ cups no-salt added chicken broth (375 mL)
• 1 cup crushed strained tomatoes (250 mL)
• 1 – 2 Tbsp chipotle peppers in adobo sauce, finely minced or blended (15-30 mL)
• Enchilada Filling: 2 Tbsp canola oil, divided (30 mL)
• 2 large chicken breasts, cut into 1” (2.5 cm) pieces (450 g)
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 medium onion, thinly sliced
• 6 large whole wheat tortillas
• 1 can no-salt added black beans, drained and rinsed (540 mL)
• 1 ½ cups cheddar cheese, shredded (375 mL)