Chicken and Black Bean Enchiladas

Step 1: Preheat the oven to 350º. Coat a 13 x 9 x 2 inch baking dish with cooking spray.

Step 2: Heat the oil in a large skillet over medium heat. Add the onions, poblano, and garlic; saute for 4 minutes or until the onions and poblanos are tender. Stir in the chili powder, cumin, and oregano. Add the stock, chipotles, and tomato sauce, and bring to a gentle simmer. Cook for 5 minutes or until slightly thickened.

Step 3: Combine the chicken and the black beans in a medium bowl; add half of the sauce mixture.

Step 4: Combine the cheeses in a bowl; add 1/2 of the cheese mixture to the chicken and black bean mixture. Toss to combine.

Step 5: Place 8 tortillas on a microwave safe plate. Cover with a damp paper towel. Microwave on high for 45 seconds until warm. Working with 1 tortilla at a time, place the tortilla on a flat work surface. Spoon 1/4 cup chicken mixture onto the tortilla towards one end. Tuck the other end up and roll up, jelly roll style. Repeat with the remaining tortillas. Heat up the second batch of tortillas once the first batch is used up.

Step 6: Arrange the tortillas, seam side down, in the prepared baking dish. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese mixture. Bake, uncovered, at 350º for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.

Step 7: Serve the enchiladas with salsa, sour cream, and cilanto, if desired.