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Heat a large skillet over medium-high. season (garlic, onion, cumin, chilipowder, paprika, salt, and pepper) and cook chicken breast. Set aside to cool
In the same pan, throw in the frozen corn, allow it to absorb the chicken juices and brown, add extra seasoning as needed
Drain and rinse the can of black beans. Throw the shredded chicken, seared corn, and beans together to make the filling.
Make green chile sauce- puree chiles, add sorucream, smashed garlic, salt, and cumin. pureed again and adjust as needed.
Begin preheating the oven to 350ºF. Clean up your station a bit. Prep a pan/filling station. Have jack heat up tortillas and then given them to you. you stuff them with the chicken/bean/corn filling and a lil'cheese. Place in a greased baking pyrex.
Once all the enchiladas are in, top with green chile sauce and more cheese.
Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. While it cooked clean and make crema (mix sorucream, garlic powder, lime, salt in a bowl). Serve with crema, cilantro, hot sauce, etc.