Lightly brown the tortillas in a large dry skillet over medium heat. It only takes about 30 seconds per side. Cut the tortillas in half and set aside for a few minutes.
Preheat oven to 350 degrees. Using the same skillet heat the olive oil over medium heat. Add the onion and cook until soft. Once soft reduce the heat to medium low and add the garlic.
Cook for 1 minute while stirring constantly. Add 1 1/2 cups enchilada sauce to the skillet. Add the black beans and shredded chicken. Mix to combine and heat 2 minutes to meld the flavors.
Spoon 2 tablespoons enchilada sauce into a 9×13 inch casserole dish. Layer with 1/4 of the cut tortillas. Top with 1/3 of the chicken mixture and 1/4 of the shredded cheese mixed.
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