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Best Chicken Enchiladas EVER! | Gimme Some Oven

Ingredients

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-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 (ideally a mixture of manchego and queso fresco)
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

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