Cook the chicken, chicken stock, and taco seasoning for three hours on low in a crock pot. Remove from the crock pot and shred the chicken with two forks. Set aside.
Preheat your oven to 375 degrees.
Pour a small amount of salsa in the bottom of two 8 by 8 inch pans, just enough to coat the bottom of the pan.
Working one tortilla at a time, spread one tablespoon of black beans, then add about 1/4 cup of shredded chicken, then one tablespoon of shredded cheese. Roll it tight and add it to the pan, seam side down. Repeat with five more tortillas for the first pan and then six for the second pan.
Pour the rest of the salsa over all 12 tortillas and then top with the remaining cheese. Refrigerate for up to two days, or freeze for up to four weeks.
Or bake for 20 to 25 minutes, covered with foil, until the cheese is melty.