Saute garlic and spices and salt in olive oil over medium heat until fragant. Add beans and juices to pan and simmer for 10 minutes.
Remove from heat and pour mixture into a blender. Add 1/4-1/2 cup water to achieve a medium thickness sauce. it should stick to a spoon but also be able to drizzle off some. Pour mixture into a wide bowl.
Prepare a 9x13 glass pan with cooking spray.
Dip tortillas in the black bean sauce, fill with chicken and roll like an enchilada. Place into the prepared pan. Repeat until pan is full. Pour a little more of the black bean sauce over the stuffed tortillas. Sprinkle with crumbled queso fresco.
Bake in a 375 degree F oven for 15-20 minutes until warmed through and cheese has melted. Top with additional cheese, avocados, cilantro, sour cream, or fresh tomatoes.
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