Add the chicken breasts, spices, onions, bell pepper, garlic, black beans, corn, green chilis, and one can of enchilada sauce to your slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded.
Shred the chicken using two forks and mix it well with the sauce.
Preheat your oven to 450°F.
Assemble the enchiladas. Spoon the filling into each flour tortilla, roll them up, and place them seam-side down in a greased casserole dish.
Pour the remaining enchilada sauce over the top and sprinkle generously with cheese.
Bake uncovered at 450°F for 10 minutes or until the cheese is melted and bubbly.
Serve hot with your favorite toppings and enjoy!