Quick Chicken Enchiladas

Ingredients:

• Half grilled chicken, chop the meat (about 2 and 1/4 cups), discard the bones and skin
• 1 can (425 g) canned refried beans (about 1 tbsp.)
• 0.5 tsp dried oregano
• 340 g (3 cups) grated Monterey Jack cheese
• 1 can (450 g) medium-hot tomato salsa
• 12 corn tortillas, 15 cm in diameter.
• Sour cream and pickled jalapeños, for serving

Preparation:

1. Preheat oven to 190°C.
2. Combine beans, oregano, and 1 cup of cheese in a bowl. Add the chicken, season with pepper, and toss to coat evenly.
   
   Mix in a bowl salsa with 1 cup water, then pour 1 cup of the sauce into the bottom of a 9 x 13-inch baking dish and spread it out. Stack the tortillas, wrap them in damp paper towels, and microwave until pliable, about 15 seconds.
3. Place the tortillas on the work surface and spread the chicken filling evenly (about 1/4 cup per tortilla). Roll the tortillas into tubes and place them seam-side down in the baking dish, filling the pan evenly. Gently press the tubes with your hand to begin absorbing the sauce. Pour the remaining sauce over the tubes, then sprinkle with the remaining 2 cups of cheese.
4. Bake the enchiladas until the cheese is melted and the centers are heated through, about 30 minutes. Serve hot with sour cream and pickled jalapeños.