Enchiladas Verde

1 or 2 lg cans green Enchilada sauce
1 can or cup of black beans
2 chicken breast, cooked and shredded, seasoned to taste
2 cups? cheese (Mexican 4 cheese mix or Cheddar, grated)
pinch of Cumin
pinch of Johnny's
Flour tortillas (12" or so)
Cilantro (optional)
Diced Jalapeno (optional if you like it hotter)
Diced Onion (optional)
Diced Tomato (optional)

Spray non-stick to a 9 x 13 or a casserole dish. Season the chicken with the cumin and johnnys or other seasoning salt. Cook tortillas, one by one in frying pan (cast iron, preferably). Add a bit of the following to one side of the tortilla: shredded chicken, cheese, beans, a spoonful of enchilada sauce and your choice of the optional items. Roll toward the other side. Place in dish. Repeat until dish is snugly full of enchiladas. Pour the remaining sauce over the top. Spread sauce around so that the tortillas are all covered by the sauce. Cover with lots of cheese. Top with foil. Bake for about 35 minutes or until the sauce is bubbling. Remove foil. Broil until cheese browns. Let cool a few minutes and enjoy!