Chicken Enchiladas with Beans, Peppers and Queso Fresco

Ingredients

2 Tbsp. olive oil
1 medium onion, halved and thinly sliced
1 medium poblano pepper, diced
1 (680 mL) can tomato sauce
1 1/2 tsp. ground cumin
1 tsp. ancho chili powder
1 whole, cold BBQ chicken (see Note)
1 (14 oz./398 mL) can black beans, drained, rinse in cold water, and drained well again
Few splashes hot pepper sauce, such as Tabasco
2 cups Sensations Tex Mex Shredded Cheese (divided)
6 (10” wide) flour tortillas
1 very large jalapeño pepper, thinly sliced
1/3 to 1/2 cup sour cream, warmed (see Note)
100 grams queso fresco, crumbled (see Note)
3 to 4 Tbsp. chopped fresh cilantro

Preheat oven to 375˚F. Line a large baking sheet with parchment paper.
In a large skillet set over medium heat add oil, onion and poblano pepper and cook until tender, about 5 minutes. Remove from heat and cool to room temperature.
In a medium bowl, combine tomato sauce, cumin and ancho chili powder.
Remove and discard skin from chicken, and pull off the meat. Shred into 1” pieces and set in a large bowl. Add cooled onions and peppers, black beans, hot pepper sauce, half the tomato sauce mixture, and half the shredded cheese and combine.
Line a large baking sheet with parchment paper. Lay tortillas flat on a work surface. Set an equal amount of the chicken mixture down the centre of each tortilla. Fold the bottom half of each tortilla over the filling, and into a cylinder. Arrange rolled tortillas on the baking sheet, spacing about 2” apart.
Spoon remaining tomato sauce mixture evenly over tortillas and sprinkle with remaining shredded cheese. Top each enchilada with a few slices of jalapeño pepper. Bake, uncovered, for 25 to 30 minutes, or until the cheese is melted and the enchiladas are heated through.
Drizzle with warm sour cream and sprinkle with queso fresco and cilantro. If desired, garnish with diced avocado and lime wedges.