Quick Chicken and Black Bean Enchiladas

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion (no more than 1/2 cup)
2 cloved minced garlic
1 small rotisserise chicken, chicken shredded or chopped into small pieces
1 20 ounce can black beans, rinsed and drained
1 4 oz can diced green chiles
1 can of enchilada sauce, La Preferida brand
2 Tbsp chopped fresh cilantro
8 inch flour tortillas
2 cups monterey jack cheese, shredded
sour cream
avocado

Preheat oven to 400 degrees.
Heat oil in a large skillet over medium heat. Add onion and garlic. Saute 5 minutes.
Add chicken. Stir in black beans, green chiles, 1/2 can enchilada sauce, 1/4 cup sour cream,  and simmer 5 minutes. Remove from heat and stir in cilantro and 1 1/2 cups monterey jack cheese.
Fill each tortilla with filling and roll up. Place side by side in a 9 x 13 baking dish. Top tortillas with the rest of the shredded cheese.
Bake enchiladas 15 minutes until cheese is melted. Warm extra enchilada sauce in small saucepan with some sour cream.  Pour over individual enchiladas once they are on plates.  Sprinkle with additional cilantro leaves and with sliced avocado.

Note - Filling can be made ahead and refrigerated.  To make, just fill the tortillas with the filling, and bake.  You may need to increase the baking time, however to make sure they are fully heated through.