Ingredients
2 pounds Chicken Breasts bone-in skin on
2 tablespoon Flour
1 tablespoon Chili Powder
1 tablespoon Chipotle Powder
1 tablespoon Cumini
2 cups Chicken Stock
2 can Diced Tomato
1 teaspoon Oregano
1 Onion
2 Poblano Pepper
1 can Black Beans
7 ounces Goat Cheese
2 cups White Cheddar
2 Avocados
1/4 cup Cilantro or Parsley
Preparation
Preheat oven to 350. Place chicken on sheet pan skin side up. Rub with olive oil, salt and pepper. Roast 30 to 40 minutes until 140. Cover w foil and let rest.
Heat oil w med heat and whisk in flour for 1 minute. Then whisk in spices. Add stock and bring to boil then simmer for a couple of minutes. Add tomatoes and simmer for a while.
Make filling by sauteing onions and poblano’s. Once ready stir in shredded chicken, beans and cilantro.
To assemble spread cup of sauce in baking dish. Add 3 tablespoon sauce to tortilla, add filing and 1oz goat cheese and put in pan. Add rest of sauce and cheese and bake for 30 - 35 minutes
May want to make a little more sauce as seems always end up with 2 pans full of enchilladas
