In a medium-size bowl, blend black bean dip and enchilada sauce. Place 1 cup of the sauce mixture in a second bowl; add chicken strips. Spread 1/2 cup of the remaining sauce on bottom of a 13 x 9 x 2-inch baking dish. Microwave corn tortillas wrapped in damp paper towels for 1 minute. Spread 1/4 cup chicken mixture in a thin strip down center of each tortilla. Roll up to enclose filling. Transfer to dish in two rows of 6 enchiladas. Top with remaining sauce; sprinkle with taco cheese. Cover dish with plastic wrap, venting a corner. Microwave on 60 percent power for 12 minutes, rotating halfway. Makes 6 servings.