1-First Step: Mise en place and sauce Preheat your oven to 350°F. While the oven comes up to temperature, gather and prepare all ingredients: dice the white onion, rinse and drain the black beans, dice the chicken breasts into small pieces, and measure the oil and cheese. Prepare your homemade red enchilada sauce: heat 2 tablespoons oil in a small saucepan over medium heat, whisk in 2 tablespoons flour and cook 1 minute, add chili powder, cumin, garlic powder, salt, and pepper to taste, then gradually whisk in chicken stock and simmer until thickened. Set sauce aside and keep warm.

2-Second Step: Cook the filling Heat 2 tablespoons avocado oil or olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until fragrant and translucent. Add the diced chicken breasts and the 4-ounce can of diced green chiles. Season with sea salt and freshly cracked black pepper to taste. Cook the chicken for 6 to 8 minutes, stirring occasionally, until pieces are cooked through and lightly browned. Stir in the rinsed and drained 15-ounce can of black beans until evenly combined, then remove the skillet from the heat. Taste and adjust seasoning if needed.

3-Third Step: Assemble enchiladas Grease a 9×13 baking dish lightly with oil. Lay out a tortilla and spread a thin layer of the homemade enchilada sauce over the center of the tortilla. Add a spoonful of the chicken and black bean mixture, then sprinkle with about 1/3 cup of shredded Mexican blend cheese. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, filling, and cheese. If using corn tortillas, warm them briefly in a skillet or dip them in warm sauce to make them more pliable before filling.

4-Fourth Step: Top and bake Once all enchiladas are arranged, pour the remaining enchilada sauce evenly over the rolled tortillas so they are well coated. Sprinkle additional shredded cheese over the top for a gooey finish. Bake the dish uncovered at 350°F for 20 minutes until the filling is hot and the shells are slightly crispy at the edges.

5-Final Step: Garnish and serve Remove the enchiladas from the oven and let them rest for 5 minutes. Serve immediately with optional toppings such as fresh cilantro, chopped red onions, diced avocado, sour cream or Mexican crema, crumbled cotija cheese, sliced radishes, and fresh or pickled jalapeños. A squeeze of lime brightens the dish and brings all the flavors together.