Combine first 9 ingredients in a medium saucepan. Bring to a boil over high; cook 2 minutes or until thickened. Place 1 1/2 cups tomato mixture in a bowl; reserve. Add shredded chicken and drained and rinsed beans to remaining sauce mixture in pan; cook 2 minutes.
Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange filled tortillas, seam sides down, in bottom of a 13-x-9 inch glass or ceramic baking dish coated with cooking spray. Top with reserved 1 1/2 cups sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with chopped tomato, cilantro, and sour cream. Serve with sliced apples.