Preheat oven to 400 degrees.
Brown ground beef and onion together in a large skillet. Drain fat.
Add garlic and cook 30 seconds.
Add drained Rotel, drained green chilies, cilantro and taco seasoning to the skillet, stir and remove from heat.
Mix black beans and ½ can of enchilada sauce in a bowl until it becomes easily spreadable.
Cook tortillas in a cast iron skillet or regular skillet until slightly crisp and browned on both sides.
Cut tortillas in half. Lightly spray a 9×13 pan with cooking spray and then line the bottom with 2 tortillas, or 4- 1/2s. *I placed the straight edges on the outsides on the pan.
Spread a layer of ½ the black bean mixture on the tortillas.
Next, top with a layer of ½ the meat.
Drizzle ¼ can of enchilada sauce on top of the meat.
Top with 1 cup of pepper jack and 1 cup of Monterey jack.
Repeat the layers one more time ending with the cheese.
Cover with foil and bake for 35 minutes.
Remove foil and bake for 5 more.
Remove from oven and let cool slightly before serving.