Step 1

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.

Step 2

In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Remove from heat. Stir in chicken, ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin and chili powder. Taste and season with salt and pepper, if desired.

Step 3

Place chicken mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Pour remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.

Step 4

Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.