Creamy Chicken Enchiladas

Ingredients

For the enchilada sauce

• 1 tbsp. vegetable oil
• 1 onion, minced
• 1/2 tsp. Kosher salt
• 3 tbsp. chili powder
• 2 garlic cloves, minced or pressed
• 2 tsp. cumin
• 2 tsp. sugar
• 1 (15 oz.) can tomato sauce
• 3/4 cup water

For the enchiladas

• 3 cups cooked chicken, shredded or diced
• 1 (8 oz.) package cream cheese, cut into cubes
• 1 bunch green onions, thinly sliced, more to garnish
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (4.25 oz) can green chilis
• 1 (2.25 oz.) can sliced black olives, drained
• 1 batch enchilada sauce, divided
• 4 cups shredded cheese (cheddar and Monterrey Jack work well), divided flour tortillas

Directions

For the enchilada sauce

1. Heat a 12-inch skillet over medium heat until shimmering. Add the onion and salt, cook until softened, 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant. Add in the tomato sauce and water and bring to a simmer. Cook until thickened, about 5 minutes. Season to taste.