Classic Shredded Chicken Enchiladas

1.Preheat your oven to 190°C and lightly grease a 9x13 inch baking dish with vegetable oil.

2.In a large mixing bowl, combine the shredded rotisserie chicken, black beans, diced baby bell peppers, minced jalapeño, 1.5 cups of cheese, cumin, and salt. Mix until well incorporated.

3.Warm the tortillas in the microwave for 30 seconds or in a dry pan until pliable.

4.Spoon about 1/3 cup of the chicken mixture into the center of each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.

5.Pour the red enchilada sauce evenly over the rolled tortillas, ensuring they are well coated, and sprinkle the remaining 1 cup of cheese over the top.

6.Bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.

7.Remove from the oven, garnish with fresh cilantro, and serve warm.