Boil and shred the chicken: Place the chicken breast in a pot and cover it with water. Let it boil in the pot for 30 minutes until it is fully cooked. Then take it out and use two forks to shred it. Set the shredded chicken aside.

Preheat your oven to 375 degrees Fahrenheit.

Finish prepping the other ingredients so that they are ready for the next step.

Get out a baking pan that’s at least 6×11 and pour ½ a cup of the enchilada sauce in it. Then tilt the pan so that the enchilada sauce covers the entire bottom of the pan.

Assemble the enchiladas: Start by warming up the tortillas in your microwave for 30 seconds so that they will be less likely to break/rip when we roll them. Then make the enchiladas one at a time. Start by placing one of the warmed tortillas on a flat surface and sprinkle about a tablespoon or two of the cheese over the surface of the tortilla. Follow this up with a tablespoon or two of the chicken, a tablespoon of the diced onion, and if you are using them, a tablespoon each of the black beans and the salsa verde. Finish the enchilada by placing another 1 to 2 tablespoons of cheese on top and roll it up. Place this enchilada in the sauced baking pan and continue these steps until you have made all 9 enchiladas.

Bake the enchiladas: Pour another cup of enchilada sauce over the top of the enchiladas and then cover them with aluminum foil. Place them in your heated oven and let them bake for 15 minutes. Then take the enchiladas out, remove the foil, and add 1½ to 2 cups of cheese over top of the enchiladas (depending on how cheesy you like it). Finally place the enchiladas back in the oven for 5 to 10 minutes, or until the cheese is nice and melted.

Serve the chicken enchiladas immediately with some shredded lettuce, radishes, and some cilantro. Enjoy!