Slice chicken breasts in half, crosswise, so that they're thinner and easier to cook. Sprinkle kosher salt on sliced chicken.

Heat 2 tablespoons of olive oil in a pan or skillet over medium-high heat. When the pan is hot, add the chicken breasts but be careful to not overcrowd the pan. You may need to cook the chicken in batches. Cook each side for 4 to 5 minutes. Once they're cooked, plate the chicken breasts. Once they're cool enough to handle, shred chicken.

Add another tablespoon of olive oil in the same pan over medium heat. Cook onions for 2 to three minutes and add diced chiles. Cook for about a minute and add the beans and a small pinch of salt. Once the beans are warmed, about 30 to 45 seconds, turn off the heat.

Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray and set aside. I actually used 2 pans for this.

Arrange an assembly line on your counter with the tortillas, chicken, onions/chiles/beans, and cheese ready. Spread about 1 1/2 tablespoons of enchilada sauce over a tortilla. Make sure that the edges are saucy so that you can seal the enchiladas later. Add some shredded chicken, onion/bean mixture, and about 1 1/2 tablespoons of cheese. Wrap up the tortilla and place it in the prepared casserole dish. Repeat for the rest of the tortillas.

Pour leftover enchilada sauce and sprinkle leftover cheese on top of all the enchiladas. Bake for 15 minutes. Garnish enchiladas with chopped cilantro, if you like.