Sort ingredients
amandab
QR Code
Listen
Pdf
Preheat oven to 350° F.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada sauce to the skillet. Stir until well combined.
Grease a 9x13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.
Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.