Directions

• Prepare the shredded chicken first. Sprinkle the dried oregano, garlic powder, salt, and pepper on both sides of the chicken breasts
• In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts to the pan and brown on both sides, 3-4 minutes per side.
• Pour in enough water to just cover the chicken. Bring to a simmer. Adjust the heat as needed to maintain a gentle simmer and cover the pot. Cook for 6-12 minutes, or until the chicken reaches an internal temperature of 165 degrees.
• Remove the chicken to a bowl, let sit for 5 minutes, then shred.
• Then make the enchiladas. Preheat oven to 350 degrees
• Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, for 30 more seconds. Turn off the heat.
• Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt, and 1/2 cup of the enchilada sauce to the skillet. Stir until well combined.
• Grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce over the bottom of the dish.
• To assemble each enchilada, take one of the tortillas and put 1/2 cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with 1/3 cup of cheese. Roll the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat for all enchiladas.
• Spread the remaining sauce over the tops of the enchiladas, and then sprinkle the remaining cheese.
• Bake enchiladas for 20-25 minutes, until hot and bubbly.