Cook the chicken breasts until done, then shred them.
Mix the shredded chicken and black beans in a bowl.
Dip each tortilla in the enchilada sauce, then put some of the chicken and bean mixture in the center. Roll the tortilla and place it in a baking dish.
Repeat until all tortillas are filled.
Pour any remaining enchilada sauce over the tortillas and sprinkle cheese on top.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Notes
Try to evenly distribute your fillings in each tortilla to ensure each enchilada has the same amount of chicken and beans.
Make sure to preheat your oven - it helps the enchiladas cook evenly and in the specified time.
Be generous with the enchilada sauce. This keeps the enchiladas moist and flavorful.
Cover the baking dish with foil for the first part of baking to prevent the tortillas from drying out.
Allow the enchiladas to rest for a few minutes after they come out of the oven. This helps the flavors to meld together.