Spoon enchilada sauce into the bottom of a 9x13-inch disposable tin baking pan, covering the bottom evenly.
Warm tortillas in microwave until softened and hot. Layer each tortilla with cheese, chicken and black beans. Be sure to not overfill tortillas.
Carefully roll each tortilla with filling and place seam side down into baking pan until full.
Pour remaining enchilada sauce over tortillas and top with shredded cheese. Cover tightly with sealable plastic wrap or foil.
Label with title of recipe and date prepared. Freeze until ready to serve, up to 3 months.
When ready to serve, thaw to room temperature and then bake at 350°F for 30 minutes, until hot. Serve warm and top with chopped fresh cilantro and sour cream if desired.