8 (10-inch) large flour tortillas

Arrange a rack in the middle of the oven and heat to 400 F. Coat a 9-by-13-inch baking dish with cooking spray.

Stir the enchilada sauce and the green chiles and their liquid together in a small bowl. Transfer 1 cup of this sauce into the bottom of the baking dish; set aside.

Place the chicken, black beans, 2 cups of the shredded cheese, 1/2 cup of the enchilada sauce mixture, and 2 tablespoons of the cilantro in a medium bowl. Use tongs to toss the mixture and coat the chicken and cheese with the sauce.

Working with one tortilla at a time, arrange 3/4 cup of the filling down the center of the tortilla. Wrap the tortilla tightly around the filling and move the tortilla seam side down to the baking dish, tucking the ends of the tortillas underneath to close the ends. As you continue to add filled tortillas to the pan push the filled tortillas together to create a tight casserole.

Top the filled enchiladas with the remaining enchilada sauce mixture (you'll have about 3/4 cup). Sprinkle with the remaining 1 1/2 cups of cheese.

Bake until the enchilada sauce is bubbly and the cheese is melted and just beginning to brown, 20 to 25 minutes.

Cool the enchiladas for 5 minutes before sprinkling the remaining cilantro on top and serving.

Recipe notes: Leftovers can be refrigerated in an airtight container for up to four days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)