Easy Chicken Enchiladas

Remove the skin and bones from the rotisserie chicken. Shred the chicken meat into bite-sized pieces and place it into a large bowl.

Add the garlic powder to the shredded chicken. You can also add salt and pepper to taste, though the rotisserie chicken is often seasoned.

Drain and rinse the black beans, then add them to the bowl. Add the can of diced tomatoes with green chilies (undrained).

Add the small diced red onion and about 1 cup of the shredded cheese to the chicken mixture. Stir everything together until well combined.

Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Working one at a time, dip each corn tortilla into the hot oil for about 15-20 seconds per side, just until softened and pliable, not crispy. This prevents them from breaking when rolled.

Remove the softened tortillas from the skillet and place them on a plate lined with paper towels to drain excess oil.

Spread a thin layer of enchilada sauce on one side of each softened tortilla. This helps keep them from drying out and adds flavor.

Spoon a generous amount of the chicken filling mixture onto the sauced side of each tortilla. Top with a sprinkle of cheese and a few black olives if desired.

Carefully roll up each tortilla, tucking in the sides if possible, to form an enchilada. Place seam-side down in the prepared baking dish.

Continue this process until all tortillas are filled and rolled. You should have enough filling for about 10-12 enchiladas, depending on how much you fill each one.

Pour the remaining enchilada sauce over the rolled enchiladas in the baking dish, ensuring they are well-coated. Sprinkle generously with the remaining shredded cheese.

Bake in a preheated oven at 400°F (200°C) uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Let the enchiladas rest for 5-10 minutes before serving. Garnish with chopped green onions and a dollop of sour cream, if desired.