Savory Chipotle Chicken & Poblano Enchiladas with Goat Cheese

1. Preheat oven and prepare chicken

First, preheat your oven to 350 degrees. Rub the chicken breasts with olive oil, then sprinkle them generously with kosher salt and freshly ground black pepper. Place them on a sheet pan and roast for 30 to 40 minutes, until a thermometer inserted into the thickest part registers 140 degrees. Once done, cover the chicken with aluminum foil and let it cool for about 15 minutes. Discard the skin and bones, and shred the chicken into bite-sized pieces.

2. Prepare the sauce

While the chicken is roasting, heat the canola oil in a large saucepan over medium heat. Add the all-purpose flour, chili powder, ground chipotle powder, and ground cumin, whisking constantly until the mixture is smooth and fragrant, about 2 minutes. Gradually add the chicken stock, fire-roasted diced tomatoes, crushed tomatoes, and dried oregano, stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.

3. Prepare the chicken mixture

In a medium sauté pan, heat a bit of olive oil over medium-high heat. Add the chopped yellow onion and diced poblano pepper, sautéing until they are softened, about 5 to 7 minutes. Stir in the shredded chicken, black beans, and minced parsley. Season with kosher salt and freshly ground black pepper to taste.

4. Assemble the enchiladas

Spread 1 cup of the prepared sauce evenly in the bottom of a 9 × 13-inch baking dish. Lay a flour tortilla on a board and spread 3 tablespoons of sauce over it. Add about ¾ cup of the chicken mixture and crumble 1 ounce of goat cheese on top. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat this process with the remaining tortillas, sauce, chicken mixture, and goat cheese.

5. Bake the enchiladas

Spread the remaining sauce over the assembled enchiladas and sprinkle with the freshly grated extra-sharp white Cheddar. Bake in the preheated oven for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly.

6. Serve

When ready to serve, garnish the enchiladas with extra parsley. Serve with a dollop of sour cream and slices of ripe Hass avocado on the side. Enjoy!