1Grill(or you can pan fry) chicken breast that have been seasoned with 1 teaspoon of southwest seasoning until done. Let rest until cooled enough to shred by hand or using two forks. Shred chicken and set aside.
2Preheat oven to 350 degrees. Over medium heat in large skillet heat olive oil and cook onions until translucent. Add minced garlic, cook for 2 minutes. Add the cans of Rotel tomatoes, black beans and cubed cream cheese and stir occasionally until cream cheese is melted. Don't over cook because tomato juice with reduce too much and your filling will be dry. Add cumin, 1 tsp southwest seasoning and shredded chicken breast. Stir until combined.
3Set out a 15 x 10 inch casserole dish and spread a little enchilada sauce on bottom of dish so tortillas won't stick. Working on clean work surface, place one tortilla and fill with 1/2~3/4 cup of chicken mixture. Top with a sprinkle of shredded cheddar cheese. Roll tortilla up and place in casserole dish. Repeat with remaining chicken and tortillas.
4Once all tortillas have been filled and placed in pan pour remaining enchilada sauce over tortilla rolls. Evenly sprinkle remaining cheese on top. Place casserole dish in preheated oven and bake for 30 minutes until cheese is melted and bubbly.
5I serve this with some spanish rice and sweet corn cake. Enjoy!!