Chicken & Goat Cheese Enchiladas W/black Bean Sauce

serves 4. Soak the beans overnight in 4 cups of the broth. Transfer to a saucepan, bring to a boil, reduce the heat, and simmer for 1 1/2 hours. Saute the onion, garlic, and jalapeno in the oil and add to the beans. Continue to simmer, adding more broth if necessary. When the beans are done, remove and drain off some of the liquid. Place the beans, some of the liquid, sherry, lime juice, and zest in a blender or food processor and puree until smooth. Combine the chile, garlic powder, cumin, and oregano and toss the chicken in the mixture to coat. Saute the onion in the oil in a skillet. Add the chicken and heat through. Add the tomato and cook for two minutes. Place some of the chicken mixture on 2 softened tortillas on a plate. Sprinkle the cheese and cilantro over the chicken and roll. Do the same with the remaining tortillas. Pour some of the sauce over the top and heat in a 350F oven for 10 minutes to melt the cheese. Garnish with additional cilantro and a dollop of sour cream.