Preheat oven to 350 degrees. (I used my toaster oven since it's large enough to hold a 9-inch pie plate).
Coat a 9-inch pie pan with nonstick cooking spray and set it aside.
In a bowl, stir together the chicken, black beans and green onions. Set aside. In another large bowl, stir together the enchilada and picante sauces.
Coat both sides of one tortilla with the sauce mixture and place it in the prepared pie plate. Top with ⅓ of the chicken mixture and ¼ cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese.
Cover and bake at 350° for 20 to 30 minutes or until heated through. Cut into wedges and serve.
* Weight Watchers Friendly