In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.

Add the minced garlic and cook for an additional minute until fragrant. This step enhances the flavor of the sauce.

Stir in the chili powder and cumin, cooking for another minute to toast the spices, which will deepen their flavors.

Add the diced tomatoes (with juices), chicken broth, sugar, salt, and black pepper. Bring to a simmer and let it cook for about 10 minutes, stirring occasionally.

Once the sauce has thickened slightly, remove from heat and set aside.

In a mixing bowl, combine the shredded chicken, cream cheese, black beans, corn, cumin, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

This mixture should be creamy and well-seasoned, ensuring each bite of the enchiladas is flavorful.

Preheat your oven to 350°F (175°C).

Spread a thin layer of the enchilada sauce on the bottom of a baking dish to prevent sticking.

Take a warmed tortilla, add about 1/3 cup of the chicken filling in the center, and roll it up tightly. Place seam-side down in the baking dish.

Repeat this process for all tortillas, placing them snugly next to each other in the baking dish.

Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well covered.

Sprinkle the shredded cheddar cheese evenly over the top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes before serving. This helps the enchiladas set and makes them easier to serve.

Garnish with chopped cilantro before serving. Enjoy your delicious chicken enchiladas with your favorite sides, such as rice or guacamole!