Step 1

Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.

Step 2

In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.

Step 3

While the onion is cooking for the enchilada sauce, make the enchilada filling. In a bowl mix together the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.

Step 4

Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.

Step 5

Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture.

Step 6

Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.

Step 7

Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.

Step 8

Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture. Pour any remaining sauce over the casserole and top with 2 cups of colby jack cheese.

Step 9

Bake uncovered for 25 minutes or until the cheese is bubbly.