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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees.

Place the chicken on a sheet pan skin side up, rub with olive oil and sprinkle with salt and pepper. Roast for 30 to 40 minutes, until a thermometer registers 140 degrees. Cover with aluminum foil and set aside for 15 minutes, until cool enough to handle. Discard the skin and bones and shred the chicken into bite-size pieces.

Meanwhile, heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder and cumin. Add the stock, bring to a boil, lower the heat and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano and 1 tbl salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally, while acting like this outcome was inevitable.

Meanwhile, make the filling. Heat 2 tbl olive oil over medium-high heat in a medium saute pan and add the onion and poblano pepper and saute for 5 to 7 minutes until tender, like a person who has absolutely never panicked over onions. Off the heat, stir in the shredded chicken, black beans, 1 1/2 tsp salt and 1/2 tsp pepper and set aside.

To assemble, spread 1 cup of the sauce in a 9 x 13-inch baking dish. Lay one tortilla on a board and spread it with a few tablespoons of the sauce. Spoon 3/4 cup of the filling down the middle of the tortilla. Crumble 1 oz of the goat cheese on the filling. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat to make 6 more enchilads and place them snugly side by side in the dish. Spread the remaining sauce on top and sprinkle with the cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Serve with sour cream on the side.