Preheat oven to 350 F.

Heat oil and add onion and saute for 3 minutes, stirring occasionally.

Add diced chicken and green chilies and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally until chicken is cooked through. Remove from heat and set aside.

In separate bowl, combine black beans with corn.

To assemble enchiladas, on each tortilla, spread 2 tablespoons enchilada sauce over surface of tortilla. Add a large tablespoon of corn/bean mixture in a line down the middle of tortilla. Add 2 tablespoons of chicken mixture, then sprinkle with cheese. Roll up tortilla tightly and place in a greased 9x13-inch baking dish. Repeat process.

Spread remaining enchilada sauce over top of tortillas and sprinkle with remaining shredded cheese.

Bake uncovered for 20 minutes.