• Add the chili powder, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
• Trim any fat off the chicken and season with 1 teaspoon salt.

Make the chicken and sauce

• Heat the oil in a large, deep skillet or pan (preferably non-stick) over medium heat. Add the chicken to the skillet and cook for 3 minutes per side, just to get the chicken going and to brown on the outside a bit.
• Remove the chicken from the skillet and set on a plate or pan. Keep warm by loosely covering with a piece of foil and/or placing the plate in the microwave or oven. It will stay warm away from drafts. Don’t worry that it’s not cooked all the way through; it will finish cooking in the enchilada sauce.
• Do not wash the skillet, set it back over medium-low heat and add the butter. When the butter is melted and foamy add the flour. Cook the mixture for 1 minute, stirring frequently.
• Next, add the tomato sauce, prepared seasoning mix, and chicken broth, stir well to combine.
• Raise the heat to medium-high, when the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook 15-20 minutes until the chicken is cooked through.
• Keep the sauce at a simmer, if it’s not simmering, raise the heat a bit, if it’s boiling too vigorously, lower the heat. Turn the chicken about halfway through the cooking time and stir the sauce occasionally.
• Use an instant read thermometer to make sure the internal temperature of the chicken is at least 165°F at its thickest part.
• Remove the chicken from the skillet and continue cooking the sauce, covered on medium-low to low heat for 10 minutes, stir occasionally.
• Take the sauce off the heat and stir in the heavy cream. Taste the sauce and add salt if needed. As a reference we did not add any extra to ours.
• While the sauce cooks shred the chicken when it’s cool enough to handle. Place it on a cutting board or pan and shred it using two forks.
• Place the shredded chicken in a large bowl, add 1 cup of enchilada sauce, corn and black beans. Stir well to combine.
• Preheat the oven to 350°F

Build the enchiladas

• Add ¼ cup of the sauce to the bottom a large casserole dish (about 3-quart 9 x 13).
• If the tortillas are refrigerated microwave them for 15 seconds or so until they warm up and become pliable.
• Work with one tortilla at a time, add 2 heaping tablespoons of the chicken mixture to the center, arrange so that it’s not mounded in the middle.
• Add 1 tablespoon of the shredded cheese on top of the chicken.
• Fold the end closest to you over and roll the tortilla tightly. Place it seam-side down in the casserole dish. Repeat with the remaining tortillas and chicken mixture.
• Arrange the enchiladas in the casserole dish so they fit snuggly without stacking.
• Pour the remaining enchilada sauce over the tortillas and top with 1 cup of shredded cheese.
• Bake the enchiladas for 20 minutes until the edges are bubbly and the cheese is melted.