Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish with cooking oil or non-stick cooking spray and set aside. \nCoat a large skillet with a drizzle of cooking oil and heat over medium heat. Add the onion and sauté, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the chicken, green chiles, 2 Tbsp Yucatán sauce and 1 tsp kosher salt until combined and warmed through. Remove from the heat and stir in the sour cream and black beans until combined. \nLay a single tortilla on a flat surface and spread with about 1 teaspoon Yucatán sauce. Spoon a generous portion of the chicken filling in a line down the middle of the tortilla, then roll it up, enclosing the filling. Repeat with remaining tortillas and filling until all of the filling has been used. \nPlace tortillas, seam side down, in the prepared baking dish. Drizzle with remaining Yucatán sauce (about 2 tablespoons) and sprinkle with cheese. Bake, uncovered, until the tortillas are slightly crispy and the cheese is melted, about 15 minutes. Top with desired toppings and dig in!