Chicken Enchiladas

Ingredients

• Salt
• Pepper
• Onion
• Garnish
• Green chiles
• Chicken

Directions

1. Heat the oven to 350°F, then make the enchilada sauce. Set a large sauté pan over medium-high heat and warm the oil.
2. Add the onion and cook it for 3 minutes, giving it a stir now and then. Stir in the diced chicken and green chiles, then add salt and pepper, using a generous pinch. Keep cooking for 6-8 minutes, stirring occasionally, until the chicken cooks through. Add the beans and mix until everything is evenly combined. Take the pan off the heat and set it aside.
3. For assembly, line up the tortillas first, then the enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and spread 2 tablespoons of sauce across the top. Spoon a generous stripe of the chicken mixture down the center, then sprinkle on 1/3 cup cheese. Roll the tortilla up and place it in a greased baking dish measuring 9 x 13-inch. Repeat with the remaining enchiladas. Spoon any leftover sauce evenly across the top, then finish with any extra cheese.
4. Bake uncovered for 20 minutes, until the enchiladas have cooked through and the tortillas are a little crisp on the outside. Move the baking dish onto a wire baking rack. Serve the enchiladas right away while they are hot and melty, finished with lots of fresh toppings.