Step 1

In a small bowl combine oil, lime juice, chili powder, cumin, oregano, salt, and garlic powder. Whisk to combine.

Step 2

Place chicken into a large ziplock bag and pour the marinade mixture over the top. Press the air out of the bag and zip it shut. Move the chicken around in the bag, coating all of the chicken.

Step 3

Place the bag in the refrigerator for 1 hour, up to 8 hours.

Step 4

When ready, add chicken to a skillet over medium heat. Cook 5-6 minutes on each side, or until no longer pink and has an internal temperature of 165°F.

Step 5

Remove from pan, transfer to a plate, and let it rest for 5 minutes.

Step 6

Dice chicken and set aside.

Step 7

Preheat oven to 350°F.

Step 8

In a large skillet over medium-high heat, add oil and heat until sizzling. Add onion and cook until softened (about 5 minutes).

Step 9

Add diced chicken, black beans, green chilis, salt, and pepper. Stir to combine.

Step 10

Remove from heat and set aside.

Step 11

In a small bowl, mix together cheeses. Set aside.

Step 12

Pour ½ cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread evenly. Set aside.

Step 13

Working one at a time, spread 2 tablespoons of enchilada sauce onto a tortilla. Top with ½ cup chicken mixture and ¼ cup of cheese mixture.

Step 14

Roll up the tortilla and place it seam-side down into the pan. Repeat with the remaining tortillas.

Step 15

Pour the remaining enchilada sauce over the top, and then top with the remaining cheese.

Step 16

Bake 30-33 minutes, or until bubbly and slightly crispy on the outside.

Step 17

Garnish with cilantro, diced tomatoes, and sour cream.