Ingredients

Filling

• 2 tbsp olive oil
• 1 small white onion
• 1 1/2 lbs diced chicken
• 4 oz diced green chilis
• Sea salt and pepper
• 1 can cooked black beans, rinsed

Other

• Enchilada sauce
• 8 tortillas
• 1-3 cups shredded cheese (dealer’s choice)
• Optional: cilantro, sour cream, etc.

Instructions

1. Preheat oven - Preheat oven to 350°F while you sauté the fillings.

2. Cook the filling - In a large skillet, heat olive oil and sauté the onion until soft. Add the diced chicken and cook until no longer pink. Add the green chilis, black beans, salt, and pepper. Mix well.

3. Assemble the enchiladas - Fill each tortilla with the chicken mixture, roll up, and line them up in a greased Pyrex or baking pan.

4. Add sauce and cheese - Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.

5. Bake - Bake until the cheese is melted and crispy, about 25-30 minutes.

Tips

• You can use store-bought or homemade enchilada sauce.
• Top with cilantro, sour cream, or avocado before serving.
• Leftovers reheat well in the microwave or oven.