Chicken and Black Bean Enchiladas

1 Tbsp olive oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 minced garlic cloves
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 cup unsalted chicken stock
1 Tbsp pureed canned chipotle chiles in adobo sauce
16 oz unsalted chicken stock
3 cups shredded cooked skinless chicken breast
1 can unsalted black beans, rinsed and drained
4 oz shredded cheddar cheese
4 oz shredded shredded mozzarella cheese
16 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup sour cream
Fresh cilantro

Preheat oven to 350.  Coat a 13x9 baking dish with cooking spray.  Heat oil in skillet over medium heat.  Add onion, poblano, and garlic.  Saute 4 minutes or until onion and poblano are tender.  Stir in chili powder, cumin, and oregano.  Add stock, chipotles, and tomato sauce.  Bring to a gentle simmer; cook 5 minutes or until slightly thickened.  Combine chicken and black beans in a bowl; add half of sauce mixture.  Combine cheese 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 on 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.  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.

Serves 8