1 T avocado oil
Sea salt and freshly ground black pepper
2 t ground cumin
2 T Southwest or Mexican seasoning
1 (4.5 oz) can chopped green chiles
2 (10 oz ) cans red enchilada sauce
or 3 cups Mexican Shredded cheese
Add oil to a large skillet and over medium heat, cook chicken for about 5 minutes, until no longer pink.
Add the cumin, Mexican or Southwest seasoning, and cook another minute.
Add ½ can of the red enchilada sauce and stir to combine.
Turn off heat.
Place tortillas on a work surface and evenly divide the chicken mixture in the skillet down the center of each tortilla.
Top with a 2 tablespoons of the shredded cheese.
Roll up fairly tight and place filled tortillas, seam side down, in the baking dish.
Cover loosely with parchment-lined aluminum foil and bake 20 minutes.
Uncover and bake another 10 minutes.
Let rest for 10 minutes before serving.
Serve with black beans sprinkled with pumpkin seeds.