INGREDIENTS
4 cups
coarsely shredded rotisserie chicken
1 15 ounce can
black beans, drained and rinsed
1/2 cup
chopped fresh cilantro leaves
1 8 ounce package
shredded Mexican blend cheese, divided
8
to 10 (8-inch) flour tortillas, warmed
1 tbsp
canola oil
1
medium sweet onion, chopped
1
small poblano pepper, diced
4 cloves
garlic, minced
1 tbsp
chili powder
1 tsp
ground cumin
1 tsp
smoked paprika
1 tsp
dried oregano
1 cup
chicken stock
1 15 ounce can
tomato sauce