Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine shredded cooked chicken, half of the drained canned cherries, rinsed black beans, half of the red salsa, Monterey Jack cheese, fat-free sour cream, green onions, cilantro, ground cumin, salt, and black pepper. Stir until thoroughly mixed.

Spoon about 2/3 cup of the filling mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.

Mix the remaining canned cherries, additional salsa, and frozen tart cherries in a medium bowl and drizzle over the filled tortillas.

Cover with foil and bake for 35 minutes. Remove foil and, if desired, sprinkle additional cheese before returning to the oven for another 5-10 minutes.

Let the enchiladas sit for a few minutes, then garnish with additional chopped cilantro and green onions before serving.