Combine shredded chicken, green onion, black beans, corn and 1 cup cheese and set aside. Toss in a little salt and pepper.
In a skillet, heat enchilada sauce to a simmer. Add tortillas to sauce one at a time, quickly so that tortilla looses up but not too much. Fill tortilla with chicken mixture, roll up and place in baking dish. Repeat with remaining tortillas.
If there's leftover chicken mixture (which there should be) spread it on top of stuffed and rolled tortillas. And pour remaining enchilada sauce over top.
Sprinkle remaining cheese over top and bake for 20 minutes or until bubbly.
Removed from oven and sprinkle with chopped cilantro. Let sit 5 minutes and serve.
