Chicken and Red Bean Enchiladas

Ingredients

• 2 cups shredded rotisserie chicken
• 1 can small red or pinto beans , 15.5 ounce
• 2 cups grated pepper Jack cheese
• 1 medium-large onion
• 2 tablespoons olive oil
• 1 can tomato sauce , 15 ounce
• 1 can chicken broth , 14.5 ounce
• 3 tablespoons sour cream
• 12 corns tortillas , about 5 1/2 inches in diameter

Instructions

1. 1

   Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

2. 2

   Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

3. 3

   Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

4. 4

   Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.