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Chicken and Black Bean Enchiladas
Ingredients
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 ½ cups chopped onion
  • 1 cup chopped poblano chile
  • 5 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 cup unsalted chicken stock
  • 1 tablespoon pureed canned chipotle chiles in adobo sauce
  • 2 (8-ounce) cans unsalted tomato sauce
  • 3 cups shredded cooked skinless chicken breast
  • 1 (15.5-ounce) can unsalted black beans, rinsed and drained
  • 4 ounces shredded reduced-fat cheddar cheese (about 1 cup)
  • 4 ounces shredded part-skim mozzarella cheese (about 1 cup)
  • 16 (6-inch) corn tortillas
  • 1 cup prepared salsa
  • ½ cup reduced-fat sour cream
  • Fresh cilantro leaves (optional)
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