Mexican Enchiladas

Preheat oven to 375°F (190°C).

Heat oil in a skillet (optional): If you prefer fried tortillas, heat a thin layer of oil in a large skillet over medium heat. Briefly dip each tortilla in the enchilada sauce, coating both sides lightly. Fry the tortillas for a few seconds per side, until slightly softened and pliable. Drain on paper towels.

Prepare the filling (if using black beans): In a separate pan, heat some oil and saute the diced onion and garlic until softened. Add the cooked and seasoned ground beef or shredded chicken, black beans (if using), and chopped green chilies (if using). Heat through and stir to combine.

Assemble the enchiladas: Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.

Fill the tortillas: Spread a portion of the filling down the center of each tortilla. Roll up tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling.

Cover and bake: Pour remaining enchilada sauce over the top of the filled tortillas. Sprinkle with shredded cheese. Cover the dish with foil.

Bake for 20-25 minutes, or until the cheese is melted and bubbly. Uncover and bake for an additional 5 minutes for a crispier top (optional).

Serve: Let cool slightly before serving. Enjoy with your favorite toppings like sour cream, chopped fresh cilantro, diced avocado, or salsa.