Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.
Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.
Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.
We also split this into two pans and froze one. With so many enchilada recipes available, I probably won't make this one again. It was quite good but neither of us thought it was outstanding. I'm not sure of the authenticity of the sauce although we love tomatos and flavors were good.
My 6" corn tortillas did not accommodate 1/4 cup filling, so there was about 1 cup left over. It doesn't look like the child in the photo demonstrating how to roll the tortillas is using a 6" tortilla either! They smell good; haven't tasted them yet. Would not consider this a "quick" recipe as another reviewer did, between all the chopping and rolling.
Liked this recipe a lot. I followed the recipe except that I used Maria & Ricardo's Whole Wheat Tortillas (8 inch size soft taco size, 8 per package) and about 1 1/2 pounds skinless boneless chicken thighs instead of the breast. For chili powder, I used an Ancho chili powder that added a nice smokinessI had a bit of the filling left over, but with the larger size tortilla, was able to use most of it. . My husband and I both liked the spiciness of this dish and found the combination to be really tasty. I'll make this one again!
Made these for dinner the second night after the current issue of Cooking light arrived in my mailbox. I had some left over chicken from making chicken and dumplings and this was a great way to use it. This on needs to be in your recipe file for any time you have left over chicken from making soup stock or a rotisserie chicken.I made a have pan of the enchiladas because a full pan would last our little family forever. I froze the other half of the sauce so that I can make this recipe again in the future. If you use a 1/4 cup measuring cup when filling the tortillas, you will be very happy with the amount of filling, and you will be able to get the full count of enchiladas from the ingredients. I was very satisfied with just 2 enchiladas.If you are a fan of enchiladas you should try this recipe.
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