Step 1

Place raw chicken in a boiling pot of water and Boil for 20 mins, or until chicken can be shredded.

Step 2

Then using a cutting board and fork, shred the chicken.

Step 3

In a mixing bowl combine the chicken, cheese, chiles, black beans, and 2 cans of the enchilada sauce.

Step 4

With a large spoon, fill 10 tortillas with the mixture.

Step 5

Roll it up and place it in 9X13 baking dish with seams down.

Step 6

Repeat doing another 10 tortillas until all chicken mixture is used in another baking dish.

Step 7

Pour one can of enchilada sauce over the top of each batch.

Step 8

Cover with heavy duty foil and label with a permanent marker.

Step 9

Wrap in plastic wrap for more protection from freezer burn.

Step 10

Store in freezer.

Step 11

To prepare from frozen, bake at 400F for 45-60 mins, until melted and bubbly.

Step 12

Serve right away and add optional toppings if desired.