Directions:

1. In a large skillet set over medium heat, add 1 tablespoon of butter, the diced onion & red pepper, and minced garlic. Cook for 2-3 minutes then remove the mixture from the skillet and place in a bowl. Set the bowl aside.
2. In the same skillet set over medium-low heat, melt the 3 remaining tablespoons of butter then add flour and whisk together. Be careful not to let the roux brown too much, you are looking for it to turn a golden brown color.
3. Let the roux cook for 5 minutes then whisk in a cup of the hot chicken broth ensuring that there are no lumps. Then whisk in the remaining chicken broth and the sour cream.
4. Add 1 diced poblano pepper to the cream mixture and then purée it using an immersion (stick) blender or an upright blender.
5. Add in all of the seasonings, the black beans, and the onion, red bell pepper, and garlic mixture. Simmer on medium-low heat for 5 minutes, then add the shredded chicken, the other diced roasted poblano pepper, diced tortillas and half of the cheeses. Stir it until it is fully combined.
6. Turn on your oven’s broiler to high. Top the enchilada skillet with the remaining cheese and stick the skillet under the broiler for about 3-5 minutes, or until the cheese is golden brown.
7. Serve the skillet with optional toppings if you desire.