Cooking Instructions

Preheat your oven to 350°F (175°C). In a large pan, sauté the diced onion and chicken over medium-high heat until the chicken is cooked through and the onion is tender, about 5-7 minutes.

Stir in the diced green chiles and cook for an additional 2 minutes. If using black beans, add them to the mixture and stir to combine.

Prepare your enchilada sauce in a separate pot according to your recipe or package instructions.

Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese. Spread two tablespoons of sauce over each tortilla.

Place a generous spoonful of the chicken mixture down the center of the tortilla, sprinkle with 1/3 cup of cheese, and roll up tightly.

Place the rolled tortillas seam-side down in a greased 9 x 13-inch baking dish. Repeat until all tortillas are filled and rolled.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.

Bake uncovered in the preheated oven for 20 minutes, until the enchiladas are heated through and the tortillas are slightly crispy on the outside.

For an extra touch, you can place the dish under the broiler for 1-2 minutes to slightly brown and bubble the cheese. Serve immediately while hot and melty, garnished with your choice of toppings.

For the best results when cooking chicken enchiladas, consider using freshly cooked chicken or rotisserie chicken for a quicker option. You can also customize your filling by adding vegetables like bell peppers or zucchini, or use different types of cheese for varied flavors.

Don't forget to offer toppings like sour cream, guacamole, or fresh cilantro to enhance the dish even further!