In a medium saucepan, heat oil over medium high heat, until it starts to shimmer. Add flour, cumin, garlic powder, salt and chili powder and stir constantly until well blended and fragrant, about one minute. Add tomato paste and adobo sauce, stir to combine. Stirring constantly, add the broth and bring the enchilada sauce to a boil over medium high heat. Cook for one minute at a boil and remove from heat.
Preheat oven to 325 degrees.
In a large bowl combine chicken, black beans, green chiles, jalapeño, half of each of the cheeses and 1/4 cup of the enchilada sauce. Toss to combine thoroughly.
Spread 2 tablespoons of enchilada sauce on the bottom of a 13x9 inch baking dish or two 8x8 inch baking dishes.
Using the enchilada sauce in the saucepan, assemble the enchiladas by lightly dipping each tortilla into the sauce, so they are moist on both sides. Spoon chicken filling into the center of the tortilla and carefully roll the tortilla over onto itself and place into the baking dish, seam side down. Repeat with remaining tortillas. Spoon remaining enchilada sauce over the casserole and top with cheese.
Bake for 20 minutes, until cheese is melted and bubbly.
Serve with sour cream, avocado, cilantro, tomato, green onion, cheese and salsa on the side.