Preheat oven to 400°F. Grease a 9x13-inch baking dish. In a medium bowl combine soup, lime juice, cumin, and black pepper. In a medium bowl combine chicken breast, black beans, salsa verde, and orange juice.
Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 60-90 seconds.
Place an equal amount of chicken mixture (about a 1/3 cup) down the center of each tortilla, roll and place seam side down in baking dish. Pour soup and spice mixture over enchiladas, spread evenly. Sprinkle cheese on top.
Place in oven and bake, uncovered, for 25-20 minutes until bubbly and lightly browned. Garnish with sour cream if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.