• Preheat oven to 350° F.

Make Enchilada Filling:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
  1 tablespoon olive oil, 1 cup finely chopped onion, 2 cloves garlic
• Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce to the skillet. Stir until well combined.
  2 cups shredded cooked chicken*, 15 ounce can black beans, 4 ounce can diced green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon salt, 2 cups enchilada sauce

Assemble the Enchiladas:

• Grease a 9x13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
  12 ounces shredded cheese, 8 large flour tortillas
• Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.
• Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.

Bake Enchiladas:

• Bake enchiladas for 20-25 minutes (uncovered), until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.
  Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.