Put oil, flour and chili powder in a medium to large stock pot and warm. You should have a nice paste-like substance when everything is mixed. Cook, stirring constantly for about 1 minute.
Add tomato sauce and water to the pot and stir.
Add in the cumin, garlic powder and onion powder and stir constantly for about 5 minutes. The sauce should thicken slightly.
NOTE: The sauce will thicken just slightly when baking. If you want a runnier sauce, add more water before pouring over the enchiladas.
Pre-heat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
Pre-bake the chicken (I did not use any spices at all) until it reaches at least 165 F. on a meat thermometer.
Shred the chicken using two forks.
Mist a large casserole dish with olive oil (I used 3 casserole dishes. Depends on the size you use.)
Empty the beans out into a bowl for easy access.
Warm your tortillas in the microwave by wrapping them in a damp paper towel and microwave for approximately 2-3 minutes, or until soft and pliable. If you do not have a microwave, you will have to warm the tortillas on your stove top, one at a time as you work.
Spoon and spread about 1 tbsp (give or take) of beans on to a warmed tortilla.
Place the same amount of shredded chicken in the center of the tortilla and roll up (like a burrito without the ends tucked in).
Place, end-of-wrap side down, in a your casserole dish and repeat until the dish is full.
Divide the sauce between your dishes evenly.
Place in oven and bake for about 15-20 minutes. It's done baking when the sauce bubbles.
Add any toppings you'd like. For example, Shredded cheese, low fat sour cream, shredded lettuce, guacamole, tomatoes, onions.
Allow to cool (the sauce will be VERY hot!), and serve.
Please note that the nutrition data is a ballpark figure. Exact data is not possible. Data does not include the enchilada sauce. Please see that recipe for that nutrition data.