Verde chicken enchiladas

Delicious chicken enchiladas with a verde enchilada sauce. This easy enchilada recipe make a great Mexican dinner. They are full of a creamy mixture of chicken, onions, cilantro, black beans, and cheese, rolled in easy-to-use flour tortillas and smothered in cheese and sauce.

2 chicken breasts cooked, chopped (I like to use rotisserie chicken for ease and flavor)
15 oz can black beans drained
½ cup onion finely diced **(see note)
⅓ cup cilantro chopped
1 4 oz can diced green chilies
1 10.5 oz can cream of mushroom soup
2½ cups pepper jack cheese grated, divided (can sub other cheese per preference)
10-14 flour tortillas fajita or soft taco size
1 28 oz can green enchilada sauce
Additional chopped cilantro can be used for garnish.

**ONION NOTE- For super fast prep I dice the onions very small and throw them in uncooked. They will cook a little in the oven but will still have a very tiny bite to them- which we like. If you cannot stand an undercooked onion, saute your onion in a little olive oil over medium heat for 5 minutes before adding them to the enchilada filling.
Preheat the oven to 350.
In a large bowl combine the chicken, black beans, onion, cilantro, green chilies, mushroom soup, and ½ cup cheese. Stir until well mixed.
Pour 1½ cup of verde enchilada sauce in the bottom of a 9x13 pan.
Divide the chicken filling evenly among the flour tortillas. Roll them up and lay each one seam side down in the 9x13 pan. (If you have 14+ enchiladas you may have to use an additional smaller pan to fit all the enchiladas)