Creamy Chicken Enchiladas

These were great! Will definitely make again! Found here.

For the enchilada sauce:
1 tbsp. vegetable oil
1 onion, minced
1/2 tsp. Kosher salt
3 tbsp. chili powder (I only used about 1 T and that was enough!)
2 garlic cloves, minced or pressed
2 tsp. cumin
2 tsp. sugar
1 (15 oz.) can tomato sauce
3/4 cup water

Heat a 12-inch skillet over medium heat until shimmering.  Add the onion and salt, cook until softened, 5 minutes.  Stir in the chili powder, garlic, cumin, and sugar.  Cook until fragrant.  Add in the tomato sauce and water and bring to a simmer.  Cook until thickened, about 5 minutes.  Season to taste.

For the enchiladas:
3 cups cooked chicken, shredded or diced
1 (225g) package cream cheese, cut into cubes
1 bunch green onions, thinly sliced, more to garnish
1 (400g) can black beans, drained and rinsed
1 batch enchilada sauce, divided
4 cups shredded cheese (cheddar and Monterrey Jack work well), divided
flour tortillas

1.  Preheat oven to 200 degrees.  Heat a medium saucepan over medium low heat.  Add in cream cheese and stir to melt.  Stir in green onions, 2 cups shredded cheese, and drained black beans.  Stir to combine and heat through, about 3 minutes. Stir in chicken and black olives and remove from heat.  Add in 1 cup of enchilada sauce, stir to combine.
2.  Heat tortillas in microwave, a few seconds at a time, so that they are soft and pliable.  Spray a 9x13-inch baking dish with cooking spray (I used a baking sheet).  Spread 1/4 of the enchilada sauce in the bottom of the pan.  Spoon 1/4-1/3 cup chicken mixture into the center of a warm tortilla and roll tightly.  Place in pan seam side down.  Continue with remaining tortillas until pan is full.  Pour 1 cup enchilada sauce over the prepared tortillas.  Top with remaining 2 cups shredded cheese.
3.  Bake in preheated oven for 20 minutes.