Chicken And Red Bean Enchiladas

Ingredients

• Servings: 6
• 2 cups shredded rotisserie chicken
• 1 (15.5 ounce) can small red or pinto beans, drained
• 2 cups grated pepper jack cheese
• 1 medium-large onion
• 2 tablespoons olive oil
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons sour cream
• 12 corn tortillas (about 5 1/2 inches in diameter)
• optional garnish:
• chopped fresh cilantro
• hot red pepper sauce

Recipe

• adjust oven rack to middle position; heat oven to 375 degrees. in a medium bowl, mix chicken, beans and 1 cup cheese; set aside. thinly slice 1/2 cup onion; set aside. finely chop remaining onion.
• heat oil in a 12-inch skillet over medium-high heat. add chopped onions and saute until golden, about 5 minutes. add tomato sauce; simmer until very thick, about 12 minutes. (stir frequently; reduce heat if sputtering dramatically.) add broth; bring to simmer. remove from heat; whisk in sour cream. stir 1/2 cup sauce into chicken mixture.
• spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. top with remaining sauce and cheese.
• bake until bubbly, about 20 minutes. top with sliced onions and the optional cilantro. serve hot. pass pepper sauce separately.