Mix spices all together. In a small bowl, add 1 tablespoon of Spice Mix and 2 tablespoons olive oil. Rub olive oil and the 1 tablespoon spices all over chicken.
Heat a large nonstick skillet over medium-high heat. Add spiced chicken and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add ¾ cup Coke and ¼ cup soy sauce to the skillet. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. Remove chicken from skillet and let rest 5 minutes before shredding.
Meanwhile, prepare Chipotle Coke Enchilada Sauce by adding the remaining Coke, remaining spices, 1 teaspoon cornstarch, 1 15 oz. can tomato sauce and ¼ cup brown sugar to a medium saucepan. Bring to a boil while stirring constantly, then reduce to a gentle simmer for 20 minutes, stirring occasionally.
To the same skillet the chicken was cooked in (don’t wash out), add black beans, and 1 ½ diced mangos, and saute for 5 minutes over medium heat. Turn off heat, add shredded chicken, ⅓ cup enchilada sauce and 1 ½ cups cheese.
Preheat oven to 350 degrees. Spread ⅓ cup of the Chipotle Coke Enchilada Sauce on the bottom of a 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla and roll them tightly, then line them in the dish. Top enchiladas with remaining enchilada sauce and cheese. Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden. Top with remaining diced mango.
