Step 1

Preheat oven to 350° F.

Step 2

Combine the seasonings and set aside. Measure out remaining ingredients before beginning.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onions and soften for 5 minutes.

Step 4

Reduce heat to medium-low. Add 1/3 cup of enchilada sauce to the skillet along with the garlic.

Step 5

Add the cooked chicken and season with salt to taste if not already salted. Rotisserie chicken likely won’t require additional salt.

Step 6

Sprinkle the chicken with the combined seasonings (from step and toss to coat. Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro and heat through for 1 to 2 minutes. Remove and set aside.

Step 7

Lightly grease a 9 x 13-inch casserole dish. Spread 4 tablespoons of enchilada sauce on the bottom, the layer will be thin.

Step 8

Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.

Step 9

Spoon the filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.

Step 10

Pour/spread enchilada sauce over the top of the rolled tortillas. (I use up to 3/4 cup, you don't have to use all remaining sauce, it may be too heavy.) Sprinkle with an even layer of cheese.

Step 11

Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)

Step 12

Remove cover and bake for 13 more minutes. Broil on low (for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.

Step 13

Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!