Precook chicken in skillet or oven & season with taco seasoning. Using 2 forks, pull meat in opposite directions to shred completely. Set meat aside.
Preheat oven to 375.
Dice peppers and onions. In a medium sized pot, heat olive oil or butter in a skillet & cook vegetables until softened. Rinse canned corn & beans & add in to pot. Mix in *HALF* the can of enchilada sauce & save the rest. Remove from heat when combined thoroughly.
Lightly spray baking dish with cooking spray. Place 2-3 spoonfuls of enchilada filling in the middle of a tortilla in a straight line. Sprinkle 2-3 tbs. of shredded cheese on top. Fold one side over the middle & the other side over top. Gently turn the enchilada seam side down and place in baking dish. Repeat with other tortillas. (~6-7 burrito sized enchiladas should fit, more with taco sized tortillas)
Evenly pour the remainder of the enchilada sauce & sprinkle cheese on top of the enchiladas.
Bake for 12-14 minutues or until edges of tortillas are golden brown. While baking, prepare side dish of rice, refried beans, or dish of choice.
Remove from oven & allow to cool for 5 minutes. Using a spatula, gently seperate enchiladas & serve on plate. Top with sour cream. Enjoy!