In a medium stock pot or pan add your cubed cream cheese and salsa and simmer over medium heat until the cream cheese completely melts and mixes in with the salsa, stirring frequently.
Remove from heat and add in the black beans and chicken until they are fully coated by the sauce.
Spoon generous portions of filling into each tortilla, then roll up and place in a greased 9×13 pan.
Once you’ve filled them all, top with enchilada sauce and then cheese, and garnish as desired.
At this point you can either freeze to eat later, or bake at 400F for 25-30 minutes. If preparing straight from the freezer you will need to cook 45 minutes to an hour. Serve and enjoy!