Strip rotisserie chicken of skin, bone & fat. Either cut into chunks or shred.

Sauté onion and garlic in olive oil. Stir in green salsa verde; add chicken and toss in skillet until warm. Turn off heat.

Spray baking dish with Pam. Mix black beans and Rotel tomatoes and pour into bottom of dish.

Stuff tortillas with chicken mixture, roll, and lay on top of bean mixture.

You may need more than 8 flour tortillas.

Pour salsa down the middle of enchiladas and sprinkle with cheese.

Bake at 350 degrees until hot and bubbly. You don't want enchiladas to be soggy so they may need to be left in the oven with heat turned off for a while. Serve hot. Garnish with sour cream, avocado & cilantro.