2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, and spices. Mix well to ensure all ingredients are evenly distributed.
3. Divide the shredded cheese into two bowls—set one aside for topping the enchiladas later.
4. Pour 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
5. In a shallow dish, pour one can of enchilada sauce. Dip each tortilla into the sauce, ensuring both sides are coated, then let the excess sauce drip off.
6. Place about 1/3 cup of the chicken mixture in the center of each tortilla, sprinkle with cheese, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.
