In a large skillet combine rotel tomatoes with enchilada sauce and black beans. Bring to a simmer over medium heat.
Season chicken with salt and pepper and place into the skillet with the sauce. Bring to a simmer, cover, reduce heat to low and cook about 15 minutes or until chicken is cooked through.
Preheat broiler on HIGH.
Remove chicken from the pan and shred or cut into bite-sized pieces. Stir chicken and tortilla pieces into the sauce and bring to a simmer. Reduce heat to low, cover and cook for 5 minutes.
Sprinkle cheese over the top of the enchilada mixture and place under the broiler for 3-4 minutes or until the cheese is melted and starting brown.