Preheat the oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
Add the shredded chicken, black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for 3-5 minutes until heated through. Remove from heat and stir in half of the chopped cilantro.
Spread 1/4 cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
Lay one tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Sprinkle about 2 tablespoons of the combined cheddar and Monterey Jack cheese over the filling. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the remaining shredded cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from oven and garnish with the remaining chopped cilantro before serving.