Start by shredding your cooked chicken into fine pieces. In a large mixing bowl, combine the shredded chicken with ½ cup of enchilada sauce, and if desired, fold in optional black beans or diced vegetables.

Preheat your oven to 375°F (190°C). Take a 9x13-inch baking dish and lightly grease it with cooking spray or oil. Pour a thin layer of enchilada sauce at the bottom of the dish.

Take a tortilla and lay it flat on a clean surface. Spoon 2-3 tablespoons of the chicken mixture into the center, then roll the tortilla tightly around the filling, placing the seam-side down in the prepared baking dish.

Once all the enchiladas are rolled, pour the remaining enchilada sauce evenly over the top and sprinkle a generous amount of shredded cheese.

Place the baking dish in your preheated oven and bake uncovered for 20–25 minutes. Switch the oven to broil for a minute or two for extra browning if desired.

Once baked, remove the enchiladas from the oven and let them rest for about 5 minutes. Garnish with chopped cilantro, slices of avocado, or a dollop of Greek yogurt.