Preheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes. Add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook an additional 30 seconds until fragrant.
Add the chicken, black beans, and rotel, mix until combined. Add the fresh cilantro and stir until combined. Take off the heat.
Melt the remaining 3 tablespoons of butter in a small bowl in the microwave, set aside.
Using a 12x17 sheet tray or one of a similar size, lay 4 of the tortillas at each of the corners with about half of the tortilla overlapping the sides. Place two more tortillas at the top and bottom of the sheet tray, with half of the tortilla overlapping the sides. Place one more tortilla directly in the center of the sheet tray. There should be no exposed sheet tray at this point.
Add half of the cheese, then the chicken mixture, add the remaining cheese on top. Place the last tortilla directly in the middle of the fillings on top.
Fold all the sides of the overlapping tortillas over the filling. Brush the melted butter all over the outside of the tortilla. Place another sheet tray on top.
Bake for 20 minutes. Take the tortilla on top off and bake for an additional 5 minutes or until golden brown.
Let cool slightly, cut and serve with your favorite toppings.