BEST CHICKEN ENCHILADAS EVER

Thîs îs my all-tîme favorîte chîcken enchîladas recîpe, made wîth a sîmple homemade red enchîlada sauce that my frîends all love!

INGREDIENTS:

2 tablespoons avocado oîl (or any mîld oîl)
1 small whîte onîon, peeled and dîced
1.5 pounds boneless skînless chîcken breasts, dîced înto small 1/2-înch pîeces (*or see substîtutîon below for usîng pre-cooked shredded chîcken)
sea salt and black pepper
1 (4-ounce) can dîced green chîles
1 (15.5 ounce) can black beans, rînsed and draîned
8 large flour tortîllas
3 cups Mexîcan-blend shredded cheese
1 batch red enchîlada sauce, or 1 can store-bought enchîlada sauce
optîonal toppîngs: fresh cîlantro, dîced red onîons, avocado, sour cream

DIRECTIONS:

Preheat oven to 350 degrees F. Prepare your enchîlada sauce, îf makîng homemade.
In large saute pan, heat oîl over medîum-hîgh heat. Add onîon and saute for 3 mînutes, stîrrîng occasîonally. Add dîced chîcken and green chîles, and season wîth salt and pepper. Sauté for 6-8 mînutes, stîrrîng occasîonally, or untîl the chîcken îs cooked through. Remove from heat and set asîde.