In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours or until tender. Remove to a cutting board and shred with forks. Stir chicken back into the sauce.
Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
Place beans in the middle of a tortilla, then add about 1/3-cup chicken mixture. Fold edge of the tortilla that’s closest to you over the filling, then fold in each side and roll tightly, ending with the seam side down. Place into casserole dish. Repeat process until you’ve filled all the tortillas.
Pour the remaining sauce and chicken mixture over the enchiladas. Top with cheese and bake 10 to 15 minutes or until cheese is melted and heated through.