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Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, ground cumin, chili powder, garlic powder, and a pinch of salt and pepper. Mix well.
Spread about ¼ cup of the enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
Take one tortilla and spoon a portion of the chicken mixture (about ⅓ cup) into the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered.
Sprinkle the shredded cheese evenly over the enchiladas.
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 10-15 minutes, or until the cheese is melted and bubbly.
Once baked, let the enchiladas cool for a few minutes and garnish with fresh cilantro before serving.