Ingredients:

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, diced
• 1 ½ pounds boneless, skinless chicken breasts, diced (½-inch pieces)
• 1 (4-ounce) can diced green chiles
• Sea salt and freshly cracked black pepper (to taste)
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups shredded Mexican-blend cheese
• 1 batch red enchilada sauce

• Fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese

Instructions:

1. Preheat & Prepare Sauce
   • Preheat oven to 350°F (175°C).
   • Prepare the enchilada sauce according to your preferred recipe or use store-bought.
2. Cook the Filling
   • Heat oil in a large sauté pan over medium-high heat.
   • Add the diced onion and cook for 3 minutes, stirring occasionally.
   • Add chicken and green chiles, then season with salt and pepper.
   • Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked.
   • Stir in the black beans and mix until evenly combined. Remove from heat.
3. Assemble the Enchiladas
   • Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese.
   • Spread 2 tablespoons of enchilada sauce onto each tortilla.
   • Add a generous spoonful of the chicken mixture down the center, then sprinkle with about ⅓ cup of cheese.
   • Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.
   • Repeat with remaining tortillas. Pour any extra sauce over the top, then sprinkle with any remaining cheese.
4. Bake
   • Bake uncovered for 20 minutes, or until the enchiladas are cooked through and slightly crispy.
   • Remove from the oven and let them rest for a few minutes.
5. Serve
   • Serve hot with your favorite toppings like fresh cilantro, diced onions, avocado, or sour cream. Enjoy!

• Refrigeration: Store cooked enchiladas in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze for up to 3 months. Thaw in the fridge for 24 hours before reheating.
• Make-Ahead: Assemble enchiladas up to step 3, then wrap tightly with foil. Refrigerate for up to 3 days or freeze for up to 3 months. When ready to eat, bake as directed.

Nutrition: