Chicken Enchiladas

Preheat the oven to 350°F and prepare the red enchilada sauce while gathering your ingredients.

In a large sauté pan, heat the avocado oil over medium-high heat. Add the diced onion and sauté for 3 minutes, stirring occasionally. Then add the diced chicken and green chiles, seasoning with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked. Stir in the black beans until evenly combined, then remove the pan from heat.

Set up an enchilada assembly line with tortillas, enchilada sauce, chicken mixture, and cheese. For each enchilada, lay out a tortilla and spread two tablespoons of sauce over its surface. Add a generous spoonful of the chicken mixture down the center, then sprinkle with 1/3 cup of cheese. Roll the tortilla and place seam-side down in a greased 9 x 13-inch baking dish. Once all enchiladas are assembled, spread any remaining sauce and cheese over the top.

Bake the enchiladas uncovered for 20 minutes, until they are cooked through and the tortillas are slightly crispy on the outside. Remove the baking dish from the oven and let it rest on a wire rack for a few minutes.

Serve the enchiladas immediately while hot and melty. Garnish with optional toppings like fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese.