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Preheat the oven to 375ºF.
Cook the chicken
Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and jalapenos and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds until fragrant.
Remove from the heat, then stir in the chicken, black beans and ½ cup of the enchilada sauce. Taste and season with salt / pepper, as desired (I usually add more salt to make the flavors pop but this will depend on your sauce).
Heat the tortillas for about 30 seconds in the microwave so that they are pliable.
Pour another ½ cup of the enchilada sauce in the bottom of a 9x13 inch baking dish. Tilt the pan back and forth so that the sauce coats the bottom.
Place the tortillas on a work surface. Scoop an equal amount of the filling onto each in a line down the center of the tortillas. Roll the tortillas up tightly and transfer to the prepared baking dish with the seam-side down.
Evenly pour the remaining sauce over the top of the enchiladas, leaving the edges of the tortillas slightly exposed.
Bake for about 20 minutes, until warmed through and the edges of the tortillas are slightly crispy. Remove from the oven and let cool for about 10 minutes.
To serve, drizzle / dollop some dairy free sour cream over the enchiladas, then top with some sliced avocado and cilantro.