Savory Roasted Chicken & Poblano Enchiladas

1. Preheat Oven

Preheat your oven to 350 degrees F. This will ensure it's ready for both roasting the chicken and baking the enchiladas.

2. Prepare Chicken

Place the bone-in, skin-on chicken breasts on a sheet pan lined with aluminum foil. Drizzle them with good olive oil and sprinkle generously with kosher salt and freshly ground black pepper. Roast the chicken for 30 to 40 minutes, until a meat thermometer inserted into the thickest part registers 140 degrees. Once done, set aside to cool slightly, then discard the skin and bones, and shred the meat.

3. Prepare Sauce

In a large saucepan, heat 2 tablespoons of canola oil over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about a minute until it's golden and bubbly. Add 1 tablespoon of chili powder, 1 tablespoon of ground chipotle powder, and 1 teaspoon of ground cumin, and stir to combine. Gradually pour in 2 cups of good chicken stock, whisking constantly, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally, until the sauce thickens. Stir in a 14.5-ounce can of fire-roasted diced tomatoes, 1.5 cups of crushed tomatoes, and 1 teaspoon of dried oregano crushed in your hands. Season with salt to taste and let the flavors meld together.

4. Prepare Filling

Heat 2 tablespoons of olive oil in a medium sauté pan over medium heat. Add 1.5 cups of chopped yellow onion and 0.5 cups of seeded, small-diced poblano pepper. Sauté for 5 to 7 minutes until the vegetables are tender and fragrant. In a large mixing bowl, combine the sautéed vegetables with the shredded chicken, a 15.5-ounce can of black beans (rinsed and drained), and 0.25 cups of minced fresh parsley or cilantro. Season with salt and freshly ground black pepper to taste.

5. Assemble Enchiladas

Spread a layer of the prepared sauce over the bottom of a 9 × 13-inch baking dish. Take one of the 7 (8-inch) flour tortillas, place a generous spoonful of the chicken filling down the center, and top with a bit of creamy goat cheese. Roll up the tortilla and place it seam-side down in the dish. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the top of the enchiladas and sprinkle with 2 cups of freshly grated extra-sharp white Cheddar.

6. Bake Enchiladas

Bake the enchiladas for 30 to 35 minutes at 350 degrees F, until the cheese is melted and the sauce is bubbly.

7. Serve Enchiladas

To serve, garnish with extra parsley or cilantro, a dollop of sour cream, and slices of ripe Hass avocado. Enjoy the vibrant flavors and comforting warmth of these savory roasted chicken and poblano enchiladas.