Chicken Enchiladas

Make the enchilada sauce. Heat the olive oil in a medium saucepan over medium heat. Add the flour and chili powder and whisk together until fragrant, about 1 minute. Stir in the garlic powder, cumin, oregano, and salt.

Gradually pour in the chicken stock, whisking constantly to prevent lumps. Whisk in the tomato sauce and bring the mixture to a simmer. Cook, stirring frequently, until the sauce has thickened, about 10 minutes. Taste and adjust seasonings as needed. Remove from heat and set aside.

Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.

Make the enchiladas. In a large skillet, heat the avocado oil over medium-high heat. Add the onion and sauté for 3 minutes. Add the chicken, green chiles, salt and pepper. Cook for 6-8 minutes until chicken is cooked through. Stir in the black beans, then remove from heat and set aside.

To assemble, lay out a tortilla and spread 2 tablespoons of enchilada sauce over the surface. Add a spoonful of the chicken mixture down the middle and sprinkle with 1/3 cup cheese. Roll up tightly and place seam-side down in the baking dish.

Repeat with the remaining tortillas, then pour the remaining enchilada sauce evenly over the top, followed by the remaining cheese.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the cheese is melted and bubbly.

Garnish with desired toppings and serve immediately. Enjoy!