Chicken and Black Bean Enchiladas

Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Next, spray an 8x11x2-inch baking dish with a non-stick cooking spray to prevent food from sticking.

In a small saucepan, pour chicken broth and bring it to a gentle boil. Add boneless, skinless chicken and cover the pan. Simmer until the chicken is cooked through and no longer pink in the center, about 25 minutes. Use a meat thermometer to check for doneness; it should read at least 165 degrees Fahrenheit (74 degrees Celsius).

Once cooked, remove the chicken from the pan and let it cool down.

In the same saucepan used for cooking the chicken, sauté sliced onions and red peppers over medium heat until they become soft and tender, approximately 5 minutes. Remove the saucepan from the heat source.

Once cooled, shred the cooked chicken into bite-sized pieces and place them in a large mixing bowl. Add the sautéed onion mixture, black beans, corn, chopped cilantro, and diced chiles to the bowl. Stir in 2 cups of shredded Cheddar cheese and a generous amount of sour cream until the mixture is well combined. Add Tabasco, salt, and pepper to taste.

Divide the chicken mixture into 8 equal portions and place one portion onto the center of each tortilla. Roll the tortillas into tight cylinders and arrange them in the prepared baking dish. Pour enchilada sauce over the rolled tortillas and sprinkle with remaining 1/4 cup of shredded Cheddar cheese.

Bake the enchiladas in a preheated oven for 35 minutes, or until the sauce is bubbly and the tortillas are heated through.