Place trimmed chicken breasts into crock pot with the fire roasted tomatoes, salsa, green chilies, and seasonings. Cook on low for 4-5 hours, or until the chicken is fully cooked.
Shred the chicken with two forks, or by tossing it into your stand mixer with the paddle or beater attachment and mix on low until shredded. Place meat back into crock pot, and add in the rinsed and drained black beans and cheese. Stir well and keep warm until you fill your tortillas.
Fill tortillas with chicken mixture and roll up. Place on a prepared cookie sheet and spray the tops of the tortillas with additional cooking spray.
Bake at 375 for 15-20 minutes, or until lightly golden brown and slightly crunchy.