Mac, I went back and found the recipe for you.
Quick recipe: 2 Lbs. deboned thin sliced chicken, 1 cup black beans, 4 oz chopped roasted green chiles, 2 oz Adobo, or if powdered, 2 table spoons adobo seasoning. 1/4 tsp ground chipotle pepper, 1 tsp Tajin Classico seasoning, 2tbsp red chile powder, 1/2 chopped onion, 1 lb good(and I mean good) quality chorizo sausage. 1/2 cup of Mexican crumbling cheese and 1/2 cup of melting(quesadilla cheese), and 1/4 cup of Mexican crème, you can use half and half if you want.
Chop up onion and brown onion, chicken, chorizo and green chiles. in a skillet, while adding seasonings. When browned, add beans(drain if canned beans)and mix in beans and crumbling cheese and crème.
At this point I taste test and add more seasonings if needed. Often I will also add a small can of El Pato salsa or else add some Valentina salsa picante if I think it needs it. But you have to be careful it doesnt get too soupy.
Layer quesadilla cheese over the top and pop the skillet in the oven for 30-40 minutes at 350F.
Put a corn tostada in the bottom of a bowl add the Choripollo and break up another tostada over it., or use some tortilla chips.
the wife likes to add a splash of sour cream or plain yogurt on top of it, and chop up some fresh red cabbage to mix in with it, which helps if there is too much liquid.
My wife is addicted to it. She asks me to make it about once a week. I have started making a double batch and refrigerating left overs for lunches or freezing it for a quick meal.
If you try it let me know how it works out.