Chicken Enchilada Stuffed Shells

emilybites.com

Jen

2 (8 oz) cans tomato sauce

2 teaspoons white wine vinegar

3 garlic cloves, minced

4 teaspoons chili powder

1 teaspoon ground cumin

2 teaspoons oregano

½ teaspoon sugar

Salt and pepper to taste

1 tablespoon olive oil

I small onion, chopped

1 ½ lbs boneless skinless chicken breasts

24 jumbo pasta shells

1 (10 oz) can enchilada sauce (I used medium spiciness)

1 (15 oz) can black beans, drained and rinsed

6 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot brand)

Directions at emilybites.com

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