Skillet Chicken Enchiladas

Preheat oven to 375°F.
Cut chicken into small bite-sized chunks. I typically cut into small half-inch cubes.
Heat oil in a 12-inch cast iron skillet over medium-high heat. Sauté chicken for 2-3 minutes and then add green chilis and black beans. Season all over with salt and pepper. Add cumin and chipotle chile powder and optional diced chipotle chili and mix to incorporate.
Once the chicken is fully cooked (3-4 more minutes). Transfer everything to a bowl and set aside.
Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet. (Just enough to have a thin coating on the bottom of the skillet).
Place a tortilla on the counter or flat surface and spread 2 tablespoons of enchilada sauce down the center of the tortilla. Top with 1/2 cup of chicken mixture and sprinkle with 1-2 tablespoons of cheese. Wrap tortillas tightly and place seem down in the cast iron skillet. Repeat with the remaining 4 enchiladas.
Top all enchiladas with the remaining enchilada sauce and sprinkle with a cup of cheese.
Bake for 20 to 25 minutes and garnish with green onions and guacamole when serving.