Preheat oven to 375°F (190°C).

Microwave cream cheese in a medium microwaveable bowl on MEDIUM for 30 seconds, or until warmed and softened.

Add 1/2 cup of crushed tomatoes to the cream cheese and whisk until well blended.

Stir in the remaining crushed tomatoes, chili powder, cumin, and black beans.

In a separate bowl, combine the cooked chicken, 3/4 cup of the bean mixture, and 1/3 cup of the shredded cheese.

Spoon approximately 1/3 cup of the chicken mixture down the center of each tortilla.

Roll up each tortilla tightly.

Place the rolled enchiladas seam-side down in a 13x9-inch baking dish that has been sprayed with cooking spray.

Top the enchiladas with the remaining bean mixture and the remaining shredded cheese.

Bake in the preheated oven for 30 to 35 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.