1/2 C. vegetable oil or butter
1 green bell pepper
1 yellow, orange or red bell pepper
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. kosher salt
8 chicken thighs, seasoned and baked, then remove skin and shred (Cook’s note: “I find baking the chicken the day before is a great option, or you can use store rotisserie chicken.”)
1 can black beans
2 C. rice
2 to 3 cans (10 oz.) red enchilada sauce (“I use one hot and two mild.”)
6 to 8 large flour tortillas
3 to 4 C. Cheddar-Jack or Colby-Jack shredded cheese
Sour cream and diced tomatoes for serving
Preheat oven to 350°. In medium-large skillet, melt butter and add chopped onions, peppers and jalapeños. Sauté for 5 to 10 minutes or until tender. Stir in chicken, cumin, chili powder, salt and 1 can of enchilada sauce. Mixture should be moist but not soupy. Allow to bubble a minute or two. Remove from heat.
Prepare rice as instructed on package. Add drained black beans to the rice, stir for a minute, cover, remove from heat and let rest for 15 to 20 minutes.
To assemble the enchiladas, place the rice and beans, chicken and pepper mixtures and a bowl of cheese on the counter, giving you room to roll the enchiladas.
Take one tortilla at a time and add a cooking spoon full of each mixture and a handful of cheese to the center. Wrap the enchilada by lifting the edge closest to you over the filling while tucking in the sides as you roll.
Place in a 9x13-inch greased pan. Repeat until pan(s) is full. Pour a can of enchilada sauce over the tortillas. “Don’t be afraid to use that last can of sauce.”
Sprinkle with cheese and cook for 30 minutes or until it is bubbly. Let enchiladas rest for 5 to 10 minutes before serving. Top with sour cream and tomatoes.