Begged this recipe from my bro-in-law - I've had his and made my own, it's delicious and even better, you can separate it into multiple pyrex-type dishes and freeze extras for later meals!
(Makes roughly 24 enchiladas)
1 - whole chicken (approx. 5lb-ish) (could substitute a pre-cooked rotisserie chicken but roasting birds is fun and sometimes the flavors from the rotisserie can be a bit overpowering)
24 - 8" tortillas (flour)
2 - bottles Herdez Verde sauce (any verde salsa/sauce is probably good, but Herdez is recommended....believe these are 16oz bottles)
1 - can black beans (washed and drained)
1 - big bag (8 - 16 cups) shredded mexican cheese (your choice of preference, I use the fiesta blend from wally world)
1 - bunch cilantro - chopped
Night before, season the chicken inside and out with garlic powder, salt, and pepper, roast at 375'F for 1-1.25 hrs (to a temp. of 165'F at thickest part of the thigh)
Let cool, remove meat into a big bowl and shred (I include some small bits of the baked skin, yum!)
Pour in a 1/2 bottle of verde sauce, 3 or 4 cups of cheese, and the black beans....stir, cover, and put in refrigerator overnight.
Spray/oil baking dish(es) - I separate into 4 different smaller pyrex to freeze the extras but you can do 2 large pyrex for larger groups
Add chicken/bean/cheese mixture to the tortillas, roll and place in dishes
Cover with verde sauce and a layer of cheese to taste (if freezing, put some of the chopped cilantro on top, cover and place in freezer)
If not freezing, cover with aluminum foil and bake at 350 approx 30 mins, remove foil and broil on high for a few minutes. Sprinkle cilantro on top and serve.
To bake from frozen - defrost in fridge for a day, then cover with aluminum foil and bake at 350 for 45 mins, broil at end for about 5 mins. Convection oven can help with cooking times.
Serve with salsa, pico and/or guac!