Place thawed chicken beasts in a large skillet, add enough chicken broth and water until chicken is completely covered. Boil until chicken is full cooked (about 20 minutes). Pour out broth, remove chicken and shred with a fork. Add a touch of lime juice and set aside.

Add diced tomatoes, onion, chopped fresh cilantro, chilis, cumin, black pepper and touch a lime juice to the skillet, cook through. Add shredded chicken and reduce heat to low and cover.

For the sauce, mix sour cream, enchilada sauce, and diced avocados. Mix well and mash avocados as you are stirring, so that there are only a few small avocado bits remaining.

Add chicken mixture into tortillas, roll and place side by side in a Pyrex dish.

One all tortillas have been filled and rolled, pour sauce over the entire dish, the top with monterrey cheese. Finally, add about 3/4 of the can of black beans, sprinkled on top & jalapeños, as desired.

Bake at 350 for about 20 minutes and enjoy!