Chicken Enchiladas

28  fl. oz.		large can (28 oz.) red enchilada sauce
1  tablespoon		avocado oil
1  cup		small white onion, peeled and diced
1  lb.		boneless skinless chicken breasts, diced into small 1/2 inch pieces
4  ounces		diced green chiles
1  dash		sea salt and freshly cracked black pepper
15  ounces		black beans, rinsed and drained
8  pieces		large flour tortillas
3  cups		Mexican blend shredded cheese
1  cup		cilantro
1/2  cup		red onions, chopped
1/2  cup		sliced black olives
1		avocado, diced or sliced

Tip: For nutritional information on all the ingredients in Chicken Enchiladas just click on each ingredient name. Then adjust the serving size for any Chicken Enchiladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350°F.

In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Add remaining cheese in the last few minutes. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.

Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.