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Ingredients
  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1 ½ pounds boneless skinless chicken breasts, diced into small ½-inch pieces
  • 1 (4-ounce) can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch  red enchilada sauce
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
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