Preheat the oven to 350º F.
Coat the chicken thighs in the spices, using more or less according to your spice preference. Heat the olive oil in a skillet over medium to medium-high heat. Pan-cook the chicken thighs until the spice coating is slightly blackened and the internal temperature reaches 165º F. Use two forks to shred the meat – there should be about 2 cups. Alternatively, you can use pre-cooked shredded chicken and season it how you like.
Drain and rinse a can of Cuban black beans. Mix with the shredded chicken.
Grate the pepper jack cheese into a bowl.
Warm the corn tortillas in the microwave in 10 second intervals until they are warm and pliable. Spread about 5 oz, or 1/3 of a can of enchilada sauce on the bottom of a 9x13 baking dish. The sauce should be thick enough to cover the bottom but thin enough to see through.
Form the enchiladas: add a few spoonfuls of the chicken and bean mix to the center of each tortilla, then top with a sprinkle of shredded cheese. Fold the sides over and line up in the baking dish seam-side down.
Top the enchiladas with about 3/4 cup of enchilada sauce and a thick layer of shredded cheese. Bake for 20 minutes or until the cheese is melted and the sauce has darkened.
Serve hot with your choice of toppings.