In a large mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, black beans, corn, cumin, chili powder, salt, and black pepper. Mix until well combined. This mixture will be the flavorful filling for your enchiladas.

If using store-bought enchilada sauce, pour it into a bowl and set aside. If making homemade, prepare your favorite recipe and set aside.

Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

Take a warm corn tortilla, place about ⅓ cup of the chicken filling in the center, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are covered.

Sprinkle the remaining cheddar cheese over the sauce. This will create a delicious cheesy crust as it bakes.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps to steam the enchiladas and keep them moist.

After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving.

Serve hot with additional enchilada sauce or sour cream on the side, if desired.