Place all ingredients in a crock pot (except cilantro) and cover with water. Cook on high 5-7 hrs. Remove meat and shred. Strain liquid from crock pot and reserve chilis and onions. Add them to the meat and combine. Add cilantro.
Place 1/4 meat, 1/3 beans, few tablespoons of green onions in the bottom third of tortilla. Fold.
Fry in oil or brush with oil and bake at 425 degrees, turning every 5 minutes until brown.
To serve, pour enchilada sauce on a plate. Place chimi on the sauce, and sprinkle with toppings.
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