Grease a 9 by 13 casserole dish with cooking spray. Preheat oven to 425°F.
In a medium sized bowl, combine chicken, cheese, salt, pepper, oregano, and paprika and mix until chicken is completely coated. Set aside.
In a blender or food processor, blend or process black beans, chicken stock, garlic, cilantro, onion powder, cumin, and salt to create a smooth sauce. If needed, add up to 1/4 cup water to thin sauce.
Pour black bean sauce into a shallow dish and dip tortillas in the black bean sauce. Fill the dipped tortillas with the shredded chicken mixture.
Roll up the tortilla and place in the prepared pan. Repeat to fill pan.
Cover with additional black bean sauce, and cheese if desired.
Cover with foil and bake for 8-10 minutes until warmed through.
Serve with additional cheese, avocado slices and fresh tomatoes.
Notes
Use corn tortillas and Queso fresco for more traditional enfrijoladas.Alternate fillings: