Preheat oven to 350F. Line a 9x13 baking dish or casserole dish with parchment paper if desired.
Spread about ½ cup enchilada sauce on the bottom of the baking dish (or on parchment paper).
In a large bowl, combine ½ cup enchilada sauce, chicken, beans, corn, salsa, and chilies.
Divide mixture evenly between 8-10 tortillas, about ¾ cup per tortilla for 8, and a scant ⅔ cup for 10. Roll mixture in tortillas and place bottom seam down in the baking dish, squishing to fit them in as needed.
Pour remaining enchilada sauce over the top of enchiladas and sprinkle with cheese mixture.
Bake for 25-30 minutes, or until cheese is melted and lightly browned. Optional: Broil for 2 minutes to brown cheese and tortillas.
Serve with sour cream, salsa, and cilantro if desired.
Notes
Refrigerate leftover chicken enchiladas covered for up to 3 days.
Freeze portions in sealed containers for up to 8 weeks.
Thaw portions in the refrigerator before reheating and reheat covered in the oven or in the microwave.