prompter: What's a great recipe for enchiladas? I like things that are really spicy.

assistant: Here's a recipe for enchiladas I found with great reviews: 


INGREDIENTS
* 2 tablespoons avocado oil (or olive oil)
* 1 small white onion, peeled and diced
* 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
* 1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
* 1 (15-ounce) can black beans, rinsed and drained
* 8 large flour tortillas
* 3 cups Mexican-blend shredded cheese
* 1 batch red enchilada sauce
* optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

INSTRUCTIONS
1. **Prep oven and enchilada sauce.** Preheat oven to 350°F.  Prepare your enchilada sauce.
2. **Sauté the filling mixture.** In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
3. **Assemble the enchiladas.** To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. **Bake.** Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Transfer the baking dish to a wire baking rack.
5. **Serve.** Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

assistant: Here's a recipe for spicy beef enchiladas:

Ingredients:

- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp paprika
- Salt and black pepper to taste
- 8 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 1/2 cup chopped cilantro

Instructions:

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.

2. Cook the ground beef in a skillet over medium heat until browned. Drain excess grease. Add the onion and garlic and cook until translucent, about 5 minutes.

3. Stir in the black beans, enchilada sauce, green chiles and spices. Simmer for 3-4 minutes until slightly thickened.

4. Warm the tortillas, then fill each with some of the beef mixture. Roll up and place seam-side down in the prepared baking dish.

5. Pour any remaining sauce over the enchiladas and top with cheese.

6. Bake for 20-25 minutes until the cheese is melted. Serve with sour cream and cilantro.

This makes 8 spicy enchiladas. You can adjust the amount of cayenne pepper and green chiles up or down depending on how spicy you want them. Enjoy!

assistant: Here's a recipe for spicy chicken enchiladas that you might enjoy:
Ingredients:

•	8 corn tortillas
•	2 boneless, skinless chicken breasts, cooked and shredded
•	2 cups of red enchilada sauce
•	2 cups of shredded cheddar cheese
•	1/2 teaspoon cumin
•	1/2 teaspoon chili powder
•	1/2 teaspoon garlic powder
•	1/2 teaspoon dried oregano
•	Salt and pepper, to taste
•	1/4 cup sliced jalapeno peppers
•	1/4 cup diced red onion
•	2 tablespoons vegetable oil
•	Fresh cilantro, for garnish

Instructions:
1.	Preheat the oven to 350°F (175°C).
2.	In a large skillet over medium heat, heat the oil and cook the jalapeno peppers, red onion, cumin, chili powder, garlic powder, oregano, salt, and pepper for about 5 minutes or until the vegetables are tender.
3.	Stir in the cooked chicken and 1 cup of the enchilada sauce into the skillet and cook for another 5 minutes.
4.	In a 9x13 inch baking dish, spread a layer of the remaining enchilada sauce on the bottom of the dish.
5.	Fill each tortilla with a generous spoonful of the chicken mixture, roll up, and place seam side down in the baking dish.
6.	Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the shredded cheese.
7.	Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
8.	Serve with fresh cilantro and your favorite toppings like sour cream, avocado, or salsa.

Enjoy your spicy chicken enchiladas!