Heat oven to 375 degrees. Spray a 9-by-13-inch baking dish with cooking spray and set aside. For the enchiladas, place oil, chicken, salt, pepper, garlic and onion in a skillet over medium-high heat. Cook until chicken is no longer pink.
Add jalapeno, red pepper, ground cumin, chili powder, brown sugar and chicken broth; cook for 5 minutes. Remove from heat.
Shred chicken and return to pan. Stir in cream cheese, cheddar cheese and beans. Place 1/3 cup chicken mixture in each tortilla and roll up. Place in prepared baking dish seam side down.
For the chocolate enchilada sauce, place a medium saucepan over medium-high heat and add oil, onion and garlic. Sauté 1 to 2 minutes. Stir in chili powder, black pepper, ground cumin, parsley, picante sauce, tomato sauce, dark chocolate chips and water. Heat to a rolling boil and then boil 3 minutes. Reduce heat and simmer 15 minutes.
Pour sauce over enchiladas. Top with Mexican blend cheese. Bake 15 to 20 minutes. Remove from oven and garnish with green onions and tomato. Makes 6 to 8 servings.