Chicken Enchiladas

Makes 8 enchiladas (8 servings)

Flour tortillas rolled around a chicken, green chile and black bean filling, smothered in red sauce and cheese, then baked.

prepPreheat oven to 350°F / 175°C
prepPrepare the red enchilada sauce
prepGrease a 9 x 13-inch baking dish
30 ml avocado oil (or olive oil)	Sauté onion 3 min	Add chicken, chiles, salt & pepper; sauté 6-8 min	Stir in beans, set aside off heat	Fill, sauce & cheese tortillas; roll	Top with remaining sauce & cheese	Bake 350°F / 175°C, 20 min	Serve hot with toppings
1 small white onion, peeled and diced
680 g boneless skinless chicken breasts, diced into 1/2-inch / 1 cm pieces
1 (115 g) can diced green chiles
sea salt and freshly cracked black pepper
1 (425 g) can black beans, rinsed and drained
8 large flour tortillas
38 g Mexican-blend shredded cheese per tortilla (for rolling)
30 ml red enchilada sauce per tortilla (for rolling)
remaining red enchilada sauce (for the top)
remaining Mexican-blend shredded cheese (for the top)
optional toppings: chopped fresh cilantro, chopped red onions, diced avocado, sour cream and/or crumbled cotija cheese

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