2 Tbsp vegetable or canola oil
1 yellow onion, diced
2 cloves garlic, minced
1.5 lbs ground beef (can substitute ground turkey or cooked and shredded chicken)
salt and pepper
1 (4 oz) can diced green chiles
1 (15.5 oz) can black beans, rinsed and drained thoroughly
8-10 flour tortillas
3 cups Mexican-blend shredded cheese
chopped fresh cilantro and green onions, for garnish

Red Enchilada Sauce
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

That homemade sauce really adds a lot to the flavor.  I am sure, if you need to save about 20 minutes of prep and cooking time, you could just go with store-bought sauce and have a very tasty dish, but I really think that you would be missing out.  And even if you do make the sauce yourself, you’ll still be out of the kitchen in an hour.

Another great thing about this dish is its versatility.  I went with the beef option, but you would have no problem substituting ground turkey, diced or precooked shredded chicken, or even skipping out on the meat entirely and going with beans.  (Even the sauce is adjustable.  As is, it is pretty mild, but you could add more chili powder according to your tastes–or, if you are REALLY sensitive to spicy heat, scale the amount of chili powder back a bit.) It really is just a matter of what you feel like having.