Chicken & Jalapeño Enchiladas - Bothwell Cheese - Chicken & Jalapeño Enchiladas

Ingredients

• 2 tbsp. olive oil
• 1 medium onion, diced
• 3 cups cooked chicken, diced
• 1 jalapeño, seeded and diced
• 1 (540ml) can of black beans, drained
• Salt and pepper to taste
• 8 large flour tortillas
• 3 cups Bothwell Jalapeño Monterey ( 170g , 540g ) or Lactose-Free Jalapeño Monterey Jack, shredded and divided
• 2 (215ml) jar red enchilada sauce
• Optional garnish: sliced jalapeños, sliced radish, diced avocado, sour cream, sliced red onion and fresh cilantro