Add the chicken, broth and spices to your pressure cooker. Set the pressure to high for 13 minutes. Cook until timer has ended and allow the pressure to naturally release for 10 minutes before releasing the rest.

While the chicken is cooking, preheat the oven to 375ºF.

Remove the chicken from the pot and add to a bowl. Using two forks, shred the chicken into small pieces.

To the bowl, add the drained and rinsed black beans along with 1/2 cup of enchilada sauce. Stir to combine.

Pour another 1/2 cup of sauce into a 9" x 13" pan and set aside.

Gently heat the tortillas in the microwave so they're easier to roll.

Add about 1/4 cup of filling to each tortilla and roll it up. Place the tortilla seam side down in the pan and repeat until you've used all the filling and/or fill your pan. Depending on the size of your tortillas, it should take about 10 -12.

Once the pan is full, pour the remaining sauce over the entire pan, trying to be as even as possible.

Sprinkle with cheese and bake for 25 minutes until the cheese is brown and the sauce is bubbling.

Allow to rest for 5 minutes before serving.