Preheat oven to 375°F.

Coat chicken thighs with one tablespoon oil and season with ½ teaspoon salt. Bake chicken on a baking sheet for 15 minutes. With a boning knife or paring knife, remove thigh bones. Cut thighs into thin strips and set aside.

In a large pot on medium-high, heat ¼ cup oil until it shimmers. Cook onions for about five minutes, stirring occasionally, allowing them to brown slightly. Add garlic, chipotle, cumin and remaining salt and cook for another three minutes. Add one cup diced tomatoes, beans, water and chicken strips and cook for five to seven minutes. Reduce mixture until there is no additional liquid in the pot, but before it dries completely. Remove from heat and let cool slightly.

Divide mixture among four tortillas, placing down the middle of each. Roll tightly and place enchiladas seam side down in a 14 x 14-inch casserole dish.

Top rolled tortillas with shredded cheese. Cover with tin foil and bake for 14 minutes or until the cheese is melted and enchiladas are warm inside. To garnish, top with remaining tomatoes, sour cream and cilantro.