Start by heating the avocado oil in a large skillet over medium heat. Once hot, add in the diced onion. Sauté until they become translucent, which usually takes about 3-4 minutes. Then, add the diced chicken. Sprinkle some sea salt and freshly cracked pepper. Cook the chicken until it’s browned and fully cooked, about 7-10 minutes.

Once the chicken is fully cooked, add in the diced green chiles and drained black beans. Mix everything well, allowing the flavors to meld. Cook for an additional 2-3 minutes.

Take one tortilla and spoon the chicken mixture down the center. Sprinkle some shredded cheese on top of the filling. Roll the tortilla tightly, creating an enchilada. Place it seam-side down in a baking dish. Repeat this process until all tortillas are filled.

Once all enchiladas are in the baking dish, pour the red enchilada sauce generously over the top. Make sure to cover each enchilada well. Sprinkle the remaining cheese over everything for that glorious melty finish.

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes to achieve that beautiful golden crust.

Remove the enchiladas from the oven. Let them cool slightly before serving. Top with your desired toppings—fresh cilantro, diced avocado, sour cream, and more cheese make for a delicious finish.