Pre-heat the oven to 425 degrees and lightly grease an 8 by 10 3-quart casserole pan. Pour 2 tsp olive oil into a large skillet over medium-high heat. Season the chicken on both sides, then add it to the pan. Cook for 5 minutes, then flip and cook for 1 more minute. Pour ¼ cup water into the pan, cover and cook until all of the liquid has evaporated.

Remove the chicken from the pan and place on a clean cutting board. Add the remaining oil to the pan, then add the onions and bell pepper. Cook until onions are translucent, about 5 minutes.

While the vegetables cook, use two forks to shred the chicken. Add the shredded chicken back into the pan with the beans and ¼ cup enchilada sauce. Stir and cook for 2 minutes then remove from heat.

Pour the remaining sauce into a shallow bowl. Dish a tortilla into the sauce and flip so it’s coated completely. Transfer the dipped tortilla to a cutting board and spoon about ¼ cup of the chicken and bean mixture into the center. Wrap the tortilla around the filling, then place seam-side down in the prepared pan. Repeat with remaining tortillas and filling.

Pour any remaining sauce over the tortillas then sprinkle the cheese over top in an even layer. Bake for 20 minutes.

Remove from oven and cool slightly before serving with a sprinkle of chopped cilantro and sliced avocado on top.