Chicken and Red Bean Enchiladas

2 cups shredded Rotisserie Chicken
1 (15 1/2 oz.) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 Tblsp. olive oil
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can chicken broth
3 Tblsp. sour cream
8 large flour tortillas
chopped fresh cilantro (for garnish)

Heat oven to 375 degrees. In a medium bowl, mix chicken, beans, and 1 cup of cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Heat oil in a large skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick (about 12 minutes). Reduce heat if sputtering. Add salt and pepper; add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Spread 1/2 cup sauce in a 13 x 9 x 2 inch ovenproof glass dish. Microwave tortillas until warm. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

Bake until bubbly, about 20 minutes. Top with sliced onions and cilantro. Serve hot.