Start by sautéing the onions in a pan until they become translucent.
Add the chicken breast and cook until it's tender and fully cooked.
Add the green chiles and cook until soft and aromatic.
Stir in the black beans and diced tomatoes.
Filling and Rolling the Enchiladas
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Spread 2-3 spoonfuls of enchilada sauce onto all over the tortilla, scoop about 1/4 cup of the chicken-veggie mixture onto the tortilla, sprinkle with 1/4 cup of cheese, then roll up the tortilla and place in the baking dish seam-side down.
Adding the Enchilada Sauce and Cheese
Pour any remaining homemade enchilada sauce evenly over the rolled tortillas.
Sprinkle a generous amount of cheese on top of the sauce, ensuring each enchilada is covered.
Baking the Enchiladas
Place the baking dish in the preheated oven and bake for approximately 18-20minutes or until the cheese is melted and bubbling.
Once done, remove the enchiladas from the oven and let them cool for a few minutes.