Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, half of the cheese, black beans, corn, diced onion, ground cumin, garlic powder, chili powder, salt, and pepper. Mix until well combined.

Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.

To assemble the enchiladas, take one tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Once all the enchiladas are in the baking dish, pour the enchilada sauce evenly over the top. Sprinkle the remaining cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro if desired and serve with sour cream on the side.