First, heat the avocado oil in a large skillet over medium-high heat. Add the diced onions and sauté until they become translucent and fragrant, about 3-4 minutes. Next, add in the bite-sized chicken cubes. Season with ground cumin, smoked paprika, sea salt, and black pepper. Cook until the chicken is fully cooked, roughly 6-8 minutes.

Once your chicken is cooked, stir in the drained black beans and the mild green chiles along with their juices. This addition packs in extra flavor and protein. Cook for another 3-4 minutes, allowing the mixture to meld together beautifully. Remove from heat and let it cool slightly.

Preheat your oven to 375°F (190°C). Prepare a 9x13-inch baking dish by lightly greasing it with cooking spray or a bit of oil. This will ensure nothing sticks to the bottom.

Take one tortilla and place a generous scoop of the chicken mixture in the center. Sprinkle some of the shredded Mexican cheese blend on top. Roll the tortilla tightly from the bottom up and place it seam-side down in the baking dish. Repeat this process for all tortillas.

Once all enchiladas are in the dish, pour the red enchilada sauce evenly over the top. Don’t skimp—this is where the flavor comes from! Sprinkle any remaining cheese over the sauce. Cover the dish with aluminum foil to prevent burning and bake for 20 minutes.

After 20 minutes, remove the foil and bake the enchiladas for an additional 10-15 minutes. This final baking will give the cheese a beautiful golden color. Once out of the oven, let the dish sit for a few minutes before serving.