First, preheat oven to 350ºF and spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.

Next, prepare homemade enchilada sauce.  Add all ingredients for enchilada sauce into a medium pot. Mix well and then bring to a boil over high heat.

Reduce to low heat and let the sauce simmer for 10 minutes. The sauce should slightly thicken and become glossy. Set aside.

While the sauce is simmering, prepare rotisserie chicken by removing as much meat as you can from the bones and shredding. Set aside.

Prepare the enchilada filling by heating a large skillet over medium-high heat. Add olive oil.

When the olive oil is fragrant, add minced garlic and red onion to the skillet and cook for 2-3 minutes. Then add the red pepper, pinto beans, and green chiles and cook for an additional 2-3 minutes. Remove from heat.

Now it's time to assemble the enchiladas. Pour half of the enchilada sauce onto the bottom of a 9×13-inch casserole dish.

Next, make enchiladas by scooping around 1/3 cup of the enchilada filling onto a tortilla. Then add 1/3 cup shredded chicken. Fold the ends of the tortilla and roll the enchilada up tight.

Place in the casserole dish. Repeat until you’ve made eight enchiladas.

Pour the remainder of enchilada sauce over enchiladas and spread out evenly.

Bake at 350ºF for 20 minutes. Remove and sprinkle on cheese. Bake for an additional 5 more minutes to melt the cheese

Remove from oven, garnish with a squeeze of lime juice, fresh cilantro and sliced avocado and enjoy!