Chicken and Black Bean Enchiladas (Easy Rotisserie Chicken Dinner)

Chicken and Black Bean Enchiladas (Easy Rotisserie Chicken Dinner)

themom100.com

Easy chicken and black bean enchiladas made with rotisserie or leftover chicken, smoky chipotle sauce, and melty cheddar. A fast, crowd-pleasing weeknight dinner.

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Skillet
  • Baking dish
  • Oven
  • Mixing bowl
  • Spoon
  • Spatula
  • Tongs
  • Fork
  • Measuring cup
  • Measuring spoon
  • Can opener
  • Colander
  • Plate
  • Grater

Ingredients

  • 1 tablespoon vegetable or canola oil
  • 1 ½ cups chopped onion
  • 1 cup chopped poblano peppers
  • 5 garlic cloves ((minced))
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 tablespoon pureed chipotles in adobo sauce
  • 1 cup low-sodium chicken broth
  • 1 (15-ounce) can tomato sauce
  • 3 cups shredded cooked chicken
  • 1 (15.5-ounce) can black beans ((rinsed and drained))
  • 2 cups (about 8 ounces) shredded cheddar cheese
  • 16 6-inch corn tortillas
  • Salsa and sour cream ((to serve))
  • Fresh cilantro leaves ((to serve; optional))

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