Preheat oven to 350 degrees F (180 degrees C).
In a small saucepan, melt the Butter (1/2 cup) over medium heat. Once melted, add the All-Purpose Flour (1/3 cup) and keep stirring for 1-2 minutes.
Stir in the Ground Cumin (1 teaspoon), Dried Oregano (1 teaspoon), Chili Powder (1 1/2 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Garlic Powder (2 teaspoon), Salt (1 teaspoon), Granulated Sugar (2 teaspoon), and Tomato Paste (4 tablespoon).
Gradually add in the Unsalted Chicken Stock (20 ounce) whisking constantly. Lower the heat and simmer for 10-15 minutes or until the mixture thickens, stirring every 30 seconds. Once thickened, set aside.
In a saute pan, heat the Olive Oil (3 tablespoon) over medium heat, then add in the Red Onion (1/2) and saute for 3 minutes.
Add in the Jalapeño Pepper (1) and cook for another 2 minutes, or until vegetables are turning soft.
Add in the Chicken Breast (1.5 pound) and Black Beans (1 can). Season with Salt and Pepper (to taste), cook until the chicken and beans are warmed through.
Fold in ⅔ of the Shredded Cheddar Cheese (0.3 pound). Remove from the heat, and set aside.
To assemble the enchiladas, spread two tablespoons of the sauce on a Flour Tortilla (8) add a small handful of the chicken mixture in a line down the center, roll up the tortilla.
Grease the 10x12 inch baking dish and place all enchiladas on the baking dish.
Spread the remaining sauce evenly on top of the enchiladas and sprinkle with the remaining Shredded Cheddar Cheese (0.2 pound).
Bake in the oven for 20 minutes, or until the cheese is melted and the edges of the tortilla are slightly crispy.
Serve hot with Fresh Cilantro (to taste), Sour Cream (to taste), or the toppings of your choice.