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Preheat the oven to 375 degrees.
Place a few spoonfuls of enchilada sauce in the bottom of a glass baking dish.
Place a layer of tortillas in the bottom of the dish, overlapping to cover the entire surface.
Layer with ½ of the chicken, ½ beans, and ⅓ cheese, ¼ sauce and then another layer of tortillas.
Repeat with another layer and cover the top with remaining sauce and cheese.
Cover the baking dish with non-stick aluminum foil and bake covered for 20-30 minutes or until bubbly.
Remove the foil in the last 5 minutes to lightly brown.
Allow the enchiladas to rest for 10 minutes before cutting.
Top with chopped cilantro, scallions, and a dollop of sour cream, if you wish.