Instructions

1. Preheat oven to 375° F.
2. Cut chicken breasts into small bite sized chunks. I typically cut into half inch cubes.
3. Bring a 12 inch cast iron skillet to medium-high heat and add olive oil. Sauté chicken, green onions, green chilis, cumin, salt, and pepper until chicken is fully cooked. Transfer to a bowl and set aside.
4. Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet, set aside.
5. Spread 2 tablespoons of enchilada sauce down the center of each tortilla, spread 1/2 cup of chicken mixture, sprinkle with 1-2 tablespoons black beans, and top with 1-2 tablespoons cheese. Wrap tortillas tightly and place seem down in the cast iron skillet on top of the enchilada sauce.
6. Top with remaining enchilada sauce and sprinkle with a cup of cheese.
7. Bake 20 to 25 minutes, garnish with green onions and guacamole when serving.