Chicken Enfrijoladas

Directions

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In a large stockpot, add broth, beans, and bay leaf. Bring to a boil. Reduce heat and simmer 45 minutes, or until beans are soft. Reserve 1 cup bean broth.
In a blender, add cooked beans, chipotle chili seasoning, chile, and bean broth. Blend until smooth.
In a large saucepan, heat oil over medium. Add bean sauce and cook 10-15 minutes, or until thickened, stirring throughout.
Heat a large skillet over medium-high. Add a tortilla to skillet and toast 1 minute per side until browned. Repeat with all tortillas.
Dip each tortilla into bean sauce until well coated. Place chicken and cheese in the center of each tortilla, fold, and repeat with remaining tortillas.
Serve topped with remaining bean sauce, queso fresco, onion, yogurt, avocado, and cilantro

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