In a large bowl combine the chicken, the drained Rotel and the drained, rinsed black beans.
Take about 2 heaping spoonfuls of the mixture and put it in a corn tortilla. Roll the tortilla up and place in the pan until full.
Mix sour cream and Verde sauce together. Use a whisk to mix well. Cover the enchiladas in the sauce.
Top with cheese. Toss in the oven until the cheese is bubbly. Plate it up and enjoy.