One Chicken Three Dinners (Day Two)

Chicken Enchiladas with Roasted Poblanos and White Beans
Day Two of my Adventure on Chicken led me to put together an easy and filling one-dish dinner perfect for fall. I saved the extra chicken from the other night's Buttery Roast Chicken and Potatoes for this meal, but you can get a rotisserie chicken from the supermarket or just cook a couple of breast pieces to get about two cups of shredded chicken meat. It's easy to throw this together early in the day and then it just takes about 30 minutes in the oven when you get home from work. Easy to put together and enough to feed the whole family . . . you'll love this cheesy take on chicken.

Ingredients
- 2 c. shredded chicken meat (breast or thigh meat or a combo works great)
- 10 6"corn tortillas
- 1 jar green salsa 
- 1/2 tsp. chili powder
- 1/2 tsp. ground coriander
- 1 tsp. ground cumin
- juice from 1 lime
- 1 15 oz. can white beans in their juices
- salt and pepper to taste
- 2 c. shredded pepper jack cheese
- 1 c. or so crème fraîche
- 2 poblano chilis
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- oil for frying

Turn on the oven to broil and place the poblano chili peppers in a baking dish. Place in oven a broil, turning occasionally so that the skin on each side of the pepper turns bubbly and black. When the peppers are completely blackened, place in a resealable container and allow to cool. While the peppers are roasting, heat about 1 Tbsp. of oil in a small non-stick pan over medium-high. Fry tortillas one at a time, continuing to oil the pan as you go, until each is softened and slightly browned. It takes about 20-30 seconds per side. Drain fried tortillas on paper-towels to remove extra oil. Set aside until the peppers have cooled.

While the tortillas and peppers cool, prepare the beans and chicken. Heat about 1 Tbsp. of oil in a small pot, add garlic, and cook at medium heat for about 1 minute until the garlic softens and becomes fragrant. Add beans with their juices, cumin, chili powder, and ground coriander. Season with salt and pepper and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer until mixture thickens. Stir often to keep from sticking to the bottom of the pot. While beans are cooking, toss together chicken pieces with lime juice. Peel the brown and bubbled skin from the cooled peppers, scrape out seeds, remove stem, and roughly chop. Add peppers to chicken mixture and toss to combine. Season to taste with salt and pepper.

Spray a 9x13" baking pan with cooking oil and preheat the oven to 350˚F. To assemble the enchiladas. Lay a tortilla on a plate, spread with about 1 Tbsp. of the cooked beans, top with a sprinkle of chicken and pepper mixture, and then cover with about a teaspoon of crème fraîche. Roll enchilada and place in prepared baking pan. Continue assembling and rolling enchiladas until the pan is full and the enchiladas are nestled closely together. Cover the rolled enchiladas with an even layer of green salsa and then sprinkle with shredded cheese. Bake for about 25-30 minutes until the cheese is melted and begins to bubble on top. Serve with sour cream, salsa, and guacamole. Yum!