Put cooked chicken, cream cheese, chilies & black beans in sauce pan. Stir until cream cheese is melted. Remove from heat & cool slightly.
Preheat oven to 400 degrees. Spray 9x13 glass baking dish with non-stick cooking spray. Pour small amout of green chili into pan, so that a thin layer of sauce covers the bottom of the dish.
Fill each tortilla with stuffing, sprinkle with small amount of cheese & small amount of cilantro. Roll & place seam side down in dish. Cover with enchilada sauce & then top with remaining cheese. Cover with tin foil. Bake @ 400 degrees for 30-35 minutes.