1. Start making your enchilada sauce by heating a large non-stick pan over medium heat and spray with cooking spray.
2. Add onion and pepper and cook for about 3-4 minutes until tender (onions will be translucent).
3. Stir in the garlic and cook an additional minute.
4. Add chili powder, chipotle powder, cumin, smoked paprika and oregano and cook, stirring constantly, for another minute.
5. Stir in chicken stock and diced tomatoes, bring to a boil, and then reduce the heat and simmer for about 5 more minutes to help thicken some.
6. Remove from heat, carefully pour the sauce into a blender, and pulse for about 30 seconds to create a smooth enchilada sauce. (Omit this step if you prefer a chunky sauce.)
7. Preheat oven to 375°F while assembling enchiladas.
8. Spray a 9" x 13" casserole dish or pan with cooking spray.
9. In a large bowl, combine the chicken, black beans, cilantro, 1 cup of the shredded cheese, and 1/2 cup of the enchilada sauce (reserve the rest for the top of the enchiladas once assembled).
10. To assemble enchiladas, lay the tortillas flat and spoon in about 1/2 cup of the filling in a line along the center of the wrap (or more if you like a lot of filling).
11. Roll the tortilla up, place seam side down in the casserole dish, and repeat with the remaining tortillas and filling.
12. Top the enchiladas with the reserved enchilada sauce, top with shredded cheese and queso dip, if desired.
13. Bake until cheese and sauce are bubbly, about 25-30 minutes.

NOTES