Scale

2 tablespoons avocado oil (or olive oil)

1 small white onion, peeled and diced

1 ½ pounds boneless, skinless chicken breasts, diced into ½-inch pieces

1 (4-ounce) can diced green chiles

Sea salt and freshly cracked black pepper

1 (15-ounce) can black beans, rinsed and drained

8 large flour tortillas

3 cups Mexican-blend shredded cheese

1 batch red enchilada sauce

Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese

Prepare the Oven and Sauce: Preheat oven to 350°F. Have your red enchilada sauce ready.
Cook the Filling: Heat oil in a large sauté pan over medium-high heat. Add onion and sauté for 3 minutes. Stir in diced chicken, green chiles, salt, and pepper. Cook for 6–8 minutes until chicken is no longer pink. Add beans and mix well. Remove from heat.
Assemble the Enchiladas: Set up a line with tortillas, sauce, chicken mixture, and cheese. Spread 2 tablespoons of enchilada sauce on each tortilla. Add a spoonful of filling and sprinkle with ⅓ cup cheese. Roll tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas.
Top and Bake: Pour remaining sauce evenly over the enchiladas, then sprinkle with the rest of the cheese. Bake uncovered for 20 minutes until tortillas are slightly crispy and cheese is bubbly.
Serve: Let the dish rest for 5 minutes. Garnish with your choice of toppings and serve hot.