Line a 9 x 13 inch baking pan with foil, leaving enough overhang to cover food and seal foil. In mixing bowl, combine black beans, master mix, cilantro, 1 cup cheese, and ½ jar of salsa. Fill each tortilla with ½ cup of chicken mixture. Roll and place seam side down in baking pan. Sprinkle remaining cheese over remaining enchiladas. Reserve rest of salsa for garnishing. Seal, label and freeze.
Once enchiladas are frozen, remove from pan and return to freezer or wrap individually. To prepare for dinner, peel foil from enchiladas and return to baking pan. Thaw for 24 hours in the refrigerator before baking. Cover pan loosely with foil and bake for 350 for 20 minutes. Remove foil and bake 15 more minutes. Spoon remaining salsa over top of enchiladas.