Cook chicken and shred with forks (or use leftover cooked chicken or rotisserie chicken).
Whisk the marinade ingredients together in a liquid measuring cup (Should make about 1 cup). Add 2/3 cup of the marinade into the bowl with the chicken. Cover and refrigerate for 30 minutes or up to several hours.
Add chili verde sauce to the remaining 1/3 cup of marinade and stir to combine. If the green chiles are chunky I like to pulse the sauce with an immersion blender until smooth.
Add beans, corn to the chicken mixture. Fill the tortillas with a spoonful of the chicken filling and sprinkle a generous handful of cheese on top (reserving about 1 cup of cheese for topping on the enchiladas at the end).
Roll up the tortillas and place them in the pan, seam side down.
Pour the green chili sauce on top of the enchiladas. Sprinkle with remaining cheese.
Bake at 350 degrees F for 30 minutes, then place under broiler for 2-3 minutes or until cheese is golden.