Chicken Enchiladas

Instructions

1. 1

   Preheat oven to 350°F. Prepare your enchilada sauce.

2. 2

   In a 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, until the chicken is cooked through. Add the beans and stir until evenly combined. Remove pan from heat and set aside.

3. 3

   To assemble the enchiladas, set up an assembly line including tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread 2 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 the tortilla and place in a greased 9x13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

4. 4

   Bake uncovered for 20 minutes until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.

5. 5

   Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.