Preheat your oven to 350°F (175°C).

In a bowl, mix shredded chicken, black beans, half of the cheese, and cilantro until well combined.

In a skillet over medium heat, sauté onions and garlic in olive oil until softened (about 3-4 minutes).

Blend diced tomatoes with cumin and chili powder until smooth, then add to the skillet and simmer for about 10 minutes.

Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.

Pour half of the sauce over enchiladas, top with remaining cheese, and bake uncovered for 20-25 minutes until bubbly.

Serve garnished with sour cream and additional cilantro.