To make the sauce, heat up the oil in a pan, add the flour and whisk well to avoid lumps forming.
Add the tomato passata together with the oregano, cumin, garlic granules, salt, pepper and chilli powder.
Give it a good stir, then pour in the stock and tomato paste.
Leave it to simmer for 15 minutes until the sauce is slightly reduced.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
In an ovenproof dish, pour in a quarter of the sauce, and spread it all over the bottom of the dish.
On a tortilla wrap, add a tablespoon of sauce, and spread it well, keeping the edges clean.
Add a handful of chicken, cheese and beans, and roll.
Repeat with the remaining wraps, arranging them onto the dish.
Pour over the wraps the remaining sauce, and top with the remaining cheese and beans.
Bake for 15 minutes until the cheese is melted and the enchiladas are bubbling hot.