Recipe Request: Chicken Enchiladas Verde

For my "peeps" ......you know who you are! Bon Appetit!

Chicken Enchiladas Verde

1 whole chicken (4-5 lbs) - cooked- all meat removed from bones and chopped
1 small red or sweet onion- minced
2 cloves garlic minced
1/2 cup chicken stock (or broth)
1/2 tsp sea salt (or more to taste)
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp celery salt
1 tsp ground cumin
1 15oz can Black beans- drained
2 19oz cans Green Enchilada Sauce
2 8oz blocks (1 lb) Rogue Creamery Jalapeno Cheddar cheese - grated
Note: can use Rogue Creamery Chipotle Cheddar cheese, or Tillamook Pepper Jack
8-10 8" flour tortillas

In a large saute pan combine chopped cooked chicken, minced onion, garlic, and chicken stock. Cook over medium heat, add drained black beans and all of the spices. Cook over medium heat until chicken stock is reduced by half.
Taste and adjust seasoning if necessary.
On each flour tortilla place about two tablespoons of the grated cheese, put about 1/2 cup of the chicken mixture on top of the cheese. Roll up and place seam side down into a greased baking dish. Continue with remaining chicken mixture until baking dish is full (8-10 enchiladas). Pour Enchilada sauce over the rolled enchiladas, top with remaining grated cheese. Bake at 375 degrees F for 30-40 minutes or until cheese begins to brown on the edges. Enjoy!