Rotisserie Chicken and Black Bean Enchilada Wedges with Poblano Pepper Sauce Poultry

Overview

From the kitchen of Erin view more

Prep time: 30 Minutes

Serving size: 4

Ingredients

- 2 poblano peppers, seeded and cut in half lengthwise
- 5 T EVOO, divided
- 3 T canned pumpkin puree
- 1 T honey
- 1/4 t sea salt
- 1/8 t cumin
- juice from 1 lime
- 2 T sour cream
- 2 cloves garlic, minced
- 1/2 red onion, finely chopped
- 1 (15 oz) can black beans
- 8 oz rotisserie chicken (white meant only, no skin), shredded
- 1 t chili powder
- 1-2 pinches cayenne pepper, to taste
- 1/2 cup chopped fresh cilantro
- 8 whole-wheat or whole grain tortillas
- EVOO cooking spray
- 1.5 cups shredded cheddar cheese

Instructions

1. Preheat ove to 475

2. Place poblano peppers, cut side down, on a foil-lined baking sheet. Roast the peppers for 20 minutes, or until charred. Remove the peppers from the oven and when they are cool enough to handle, remove their outer skins.

3. Place the peppers in a blender, along with 3T EVOO, pumpkin puree, honey, salt, cumin, lime juice, and sour cream; puree until sauce is smooth and creamy. Set aside.

4. Pour the remaining 2T oil in a large nonstick skillet and heat over medium-high heat. Add the garlic and red onion, and saute several minutes, or until onions are soft and tender. Stir in the black beans and shredded chicken. Season the mixture with chili powder and cayenne pepper. Stir in the cilantro. Remove from heat and seat aside.

5. Lower the oven temperature to 350

6. Spray a medium-size nonstick skillet with cooking spray and heat over medium-high heat. Meanwhile, spread the black bean and chicken mixture onto one tortilla, spread a generous dollop of the poblano sauce on top, and sprinkle cheese on top of the sauce. Place another tortilla on top of the cheese to make an enchilada "sandwich." Place the tortilla on the heated skilled and put a small lid on top of the tortilla to press the tortilla together. Brown on each side. Remove the enchilada and cut into 4 wedges. Place the wedges on a large baking sheet lined with foil. Top each wedge with a dollop of poblano sauce and a sprinkling of cheese. Repeat

7. Bake the enchilada wedges at 350 for 4-5 minutes, or until cheese melts