Chicken Enchiladas

Ingredients

• 1 tbsp canola oil
• 1 2/3 cups diced onions
• 1 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 4 cloves garlic, finely chopped
• 1 cup no-salt-added chicken broth
• 1 lb (0.5 kg) boneless skinless chicken thighs
• 2 cups tomato sauce
• 1 tbsp chopped canned chipotle peppers in adobo sauce
• 1 can (19 oz/540 mL) black beans, rinsed and drained
• 1/2 cup frozen kernel corn
• 2 tbsp fresh lime juice
• 8 flour tortillas (10 inch)
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 350°F.
2. Heat oil in a non-reactive ovenproof Dutch oven over medium heat. Add onions, red pepper and yellow pepper; sauté for 3 minutes.
3. Add garlic and sauté for 2 minutes.
4. Add broth and cook, scraping to loosen browned bits. Add chicken, tomato sauce and chipotle peppers; stir to combine. Bring to a boil. Remove from heat.
5. Bake, covered, until chicken is tender and cooked through, about 30 – 40 minutes. Remove Dutch oven from oven.
6. Increase oven temperature to 375°F.
7. Meanwhile, using a slotted spoon, transfer chicken to a cutting board; set tomato sauce mixture aside. When cool enough to handle, use two forks to shred chicken.
8. To prepare the filling, transfer shredded chicken to a bowl. Add beans, corn and lime juice; stir to combine.
9. Spread 1/2 cup tomato sauce mixture in bottom of a greased 9x13 inch baking dish.
10. Spoon about 1/2 cup filling down centre of each tortilla. Roll up tortillas to enclose filling and place, seam side down, in a single layer on top of tomato sauce mixture in baking dish. Pour the remaining tomato sauce mixture over top. Sprinkle with cheese.
11. Bake, covered, until bubbly and heated through, about 30 minutes.
12. Uncover and continue baking until lightly browned, about 10 minutes.