Chicken Enchiladas

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  2 tbsp Avocado oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 oz Green Chiles, Canned, Diced
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  sea salt and freshly-cracked black pepper
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  15 oz Beans, Black, Canned, Drained
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  8 Flour Tortillas(360g)
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  3 cup Mexican Blend Cheese
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  1 1 batch red enchilada sauce

Instructions

1. 1Heat the avocado oil in a large sauté pan over medium-high heat. Add the diced onion and sauté for 3 minutes, stirring occasionally, until softened and fragrant.
2. 2Add the chicken breast (cut into bite-sized pieces) and diced green chiles to the pan, season generously with salt and pepper, and cook for 6–8 minutes over medium-high heat, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
3. 3Stir in the black beans until evenly combined with the chicken mixture, then remove the pan from heat and set aside.
4. 4Preheat your oven to 350°F. Set up an assembly line with the flour tortillas, enchilada sauce, chicken-bean mixture, and shredded Mexican blend cheese within reach.
5. 5Lay out each tortilla and spread 2 tablespoons of enchilada sauce over the surface. Add a generous spoonful of the chicken-bean filling in a line down the center, sprinkle with approximately 1/3 cup of cheese, then roll tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with all 8 tortillas.
6. 6Spread any remaining enchilada sauce evenly over the top of the rolled enchiladas and sprinkle with any extra cheese.
7. 7Bake uncovered at 350°F for 20 minutes until the enchiladas are heated through and the tortilla edges are slightly crispy and golden brown.
8. 8Divide evenly into 8 airtight containers while hot.