Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely chop.
Preheat oven to 350°.
Place tortillas directly on middle rack in oven. Bake at 350° for 7 minutes (tortillas should be slightly pliable). Mash beans in a microwave-safe bowl to desired consistency; stir in Dried-Chile Purée. Microwave at high 30 seconds or until hot. Divide bean mixture evenly among tortillas; top with chicken. Spoon 2 tablespoons Tomatillo Purée over chicken; sprinkle each with about 1 tablespoon onions.
Very good, but personally I'd suggest some alterations. Tomatillo Puree didn't add much to the dish, I'll omit in the future. Corn tortillas are tough to cut through if prepared like the recipe states. Shredded chicken works better. Top with some guacamole and sour cream.
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