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In a large mixing bowl combine chicken, salsa, corn, 1 cup of the and black beans. Set aside.
In a large sauce pan or skillet, melt butter and add flour and cook for 1 minute. Gradually stir in the cream and milk. Stir until smooth. Bring to a boil and then add the chipotles, the crushed bullion cube and ranch dressing mix. Cook for 2 minutes on low stirring constantly.
Preheat oven to 350 degrees F.
Spray a 9x13 glass baking dish with cooking spray.
Warm the tortillas in a the microwave for 45 seconds.
Pour enchilada sauce in a flat dish that you will be able to dip the toritllas in.
Dip each tortilla in enchilada sauce then place approximately 3 to 4 Tablespoons of filling mixture on the tortilla and roll up and place in the baking dish. Repeat until the filling is gone.
Pour the sauce over the top of the enchiladas and sprinkle the cheese over the sauce.
Cook in the oven for 35-45 minutes until sauce is warm and bubbly.