Chicken and Black Bean Enchiladas

2 Tbsp. olive oil
1/2 cup diced onion
2  to 3 cups cooked chicken, shredded (or meat from 1 rotisserie chicken)
1 (4 oz.) can diced green chiles
Salt and freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained
8-9 (8 inch) tortillas (whole wheat or white)
2 cups Mexican-blend shredded cheese
1 batch red enchilada sauce

Toppings: fresh cilantro, chopped red onions, diced avocado, chopped tomato, and/or sour cream, 

Preheat oven to 350°F. Prepare enchilada sauce (see recipe below). Heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add shredded chicken, green chiles, and beans; season with salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until mixture is heated and thoroughly combined. Remove pan from heat and set aside.

To assemble the enchiladas, lay out a tortilla, and spread 1-2 tablespoons of sauce over it. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with a little cheese. Roll up tortilla and place in a greased 9 x 13 inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top, followed by extra cheese.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Serve garnished with lots of toppings along with a side salad. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Enchilada Sauce

2 Tbsp.  olive oil
2 Tbsp.  all-purpose flour
3 to 4 Tbsp. chili powder

1/2 tsp.  garlic powder

1/2 tsp.  salt

1/4 tsp. ground cumin

1/2 tsp.  dried oregano

2 cups lower sodium chicken broth

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.