These Chicken Enchiladas are ready in under 45 minutes and they turn out great every single time.
Preheat oven to 350 degrees. Spread 1/4 cup of enchilada sauce on the bottom of a 13 x 9 pan, set aside.
In a small skillet heat olive oil. Add onion and sauté until golden brown and slightly tender, 3-4 minutes. Add in garlic and cook for an additional minute.
Transfer onion / garlic mixture to a bowl with the shredded chicken, green chilies, black beans, enchilada sauce and 2 cups of Mexican cheese. Stir to combine.
Lay out the 8 flour tortillas. Divide the filling between the tortillas. Roll them up and place in the prepared baking dish.
Pour the remaining 3/4 of enchilada sauce on top and sprinkle with the remaining shredded cheese.
Bake for 20 minutes uncovered or until warm.
Serve immediately with fresh cilantro, red onions and tomatoes for serving!