Mix together the rinsed black beans and the Green Chiles in a small bowl.
Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan. Then pour the remaining enchilada sauce in a bowl.
Then dip the corn tortillas in the enchilada sauce.
Then place approximately 1/4 cup of the bean mixture in each tortilla and top with a small amount of the shredded cheese. Roll it up and push it to the end of the pan.
Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
Top with the chopped fresh cilantro and green onions. Serve warm and enjoy!
Notes
I used canned black beans in this recipe but you can make them with homemade black beans as well. Also, flour tortillas can be used instead of corn if you prefer. Refrigerate leftover enchiladas in an airtight container for up to 5 days.