Preheat the oven to 350° F. Coat a 13 x 9-inch baking dish with cooking spray.
Heat the oil in a large skillet over medium heat. Add the onion, poblano peppers, and garlic; sauté 4 minutes or until the onion and peppers are tender. Stir in the chili powder, cumin, and oregano. Add the chipotle puree, chicken broth and tomato sauce and bring to a gentle simmer; cook for 5 minutes, or until slightly thickened.
Combine the chicken and black beans in a medium bowl; add half of the sauce mixture. Add ½ cup of the cheddar cheese mixture to the chicken mixture. Toss to combine.
Heat a dry skillet over high heat. Place one tortilla at a time in the skillet, for 20 to 30 seconds on each side, until warm and browned in spots. Stack them on a plate.
Working with 1 tortilla at a time, place it on a flat work surface and spoon a generous ¼ cup of the chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat the procedure with the remaining tortillas.
Arrange the enchiladas, seam side down, in the prepared dish (you may need to wiggle that last one into a corner. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake, uncovered, for 20 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Serve the enchiladas with salsa, sour cream, and cilantro, if desired.