Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Spray foil with nonstick cooking spray.  Set aside.

In a large frying pan on medium temperature, heat olive oil until shimmery.  Add ground chicken and diced onion. Cook chicken until no pink remains and is crumbly.  Sprinkle ancho chile pepper, chili powder, cumin, salt, black pepper and cayenne over chicken and onion mixture.  Stir to evenly combine.  Mix in drained and rinsed black beans, cilantro, diced green chiles, and tomato to pan.  Continue to cook until no liquid remains in the pan.  Mixture should be moist, but not dried out or burnt.  Remove from heat.

To fill rolls, set egg roll wrappers on a clean board with a point facing upward.  (The wrapper should look like a diamond.). Place about 2 tbsp. of chicken filling in the center of the egg roll wrapper, leaving about 1 to 1-1/2 inches space to point edges.  Pull the bottom point up and over the filling.  Fold both left and right edges tightly over the center.  Continue tightly rolling egg roll up to the wrapper’s top point.  To seal the roll, dab a small amount of water on the wrapper’s top point and down about 1-inch along the edges.  Finish rolling. 

Place egg rolls seam side down on the prepared baking sheet.  Lightly spray egg rolls with nonstick cooking spray.  Bake for 16-20 minutes, turning egg rolls halfway through the bake.  Egg rolls should be golden brown when done.  Serve with enchilada dip: whisk enchilada sauce and sour cream together until smooth.