Ina Garten Cheesy Chicken Enchiladas

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is ready when the chicken goes in.
• Roast the chicken: Place 2 pounds bone-in, skin-on chicken breasts 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 reads 140°F, then cover with foil and rest 15 minutes.
• Shred the chicken: Discard the skin and bones once the chicken is cool enough to handle. Then shred the meat into bite-size pieces.
• Start the sauce: Heat 2 tablespoons canola oil in a large saucepan over medium heat and whisk in 2 tablespoons flour for 1 minute. Whisk in 1 tablespoon chili powder, 1 tablespoon chipotle powder and 1 teaspoon cumin, then add 2 cups chicken stock.
• Simmer the sauce: Bring the stock to a boil, lower the heat and simmer a few minutes until slightly thickened. Then stir in the fire-roasted tomatoes, 1 1/2 cups crushed tomatoes, 1 teaspoon oregano and 1 tablespoon salt, and simmer 20 minutes, stirring now and then.
• Cook the vegetables: Heat 2 tablespoons olive oil in a 10 to 11-inch sauté pan over medium-high heat. Sauté 1 1/2 cups chopped onion and 1/2 cup diced poblano for 5 to 7 minutes until tender.
• Make the filling: Take the pan off the heat and stir in the shredded chicken, black beans, 1/4 cup minced parsley or cilantro, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Set it aside while you get the dish ready.
• Assemble the enchiladas: Spread 1 cup of sauce in a 9 x 13-inch baking dish. Spread each of the 7 tortillas with 3 tablespoons sauce, then add 3/4 cup filling and 1 ounce crumbled goat cheese. Roll tightly and set seam side down in the dish.
• Top with cheese: Fit the enchiladas snugly side by side. Then spread the remaining sauce on top and sprinkle with 2 cups grated extra-sharp white Cheddar.
• Bake and serve: Bake for 30 to 35 minutes until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with sour cream and sliced avocados.