Cut the chicken breast on small cubes. Add them to a bowl. Season with salt, pepper, and 1/2 tbsp olive oil, stir to combine. Place a non-stick pan over high heat. Add 1/2 tbsp of olive oil and the chicken. Cook for about 4 - 5 minutes, turning the chicken occasionally until is nicely golden brown.
Add the vegetables and spices
Dice the onion, garlic, and pepper. When the chicken is cooked, add the vegetables to the pan. Also add the spices (cumin, allspice, coriander, garlic powder, and cayenne pepper). Reduce the heat and cook for about 3 - 4 minutes, stirring occasionally. Preheat your oven to 200 °C / 390 °F.
Make the enchiladas filling
In a bowl mix together enchilada sauce (or taco sauce/fajitas sauce will be good too) and diced tomatoes. Add half of the sauce to the pan with the chicken and save the other half for later. Add chopped jalapeño, corn and beans to the chicken. Cook for another 2 - 3 minutes, then remove from the heat.
Make the chicken enchiladas
Prepare a baking dish (approx. 20 cm x 15 cm / 8-inch x 6-inch). Spread 3 to 4 tablespoons of your tomato-enchilada sauce on the bottom of the baking dish, then assemble the tortillas. Spread a tablespoon of tomato-enchilada sauce over each tortilla. Add the beans, chicken mixture and about 25g / 1 oz shredded cheese on top. Roll up tortilla and place in your baking dish. Repeat the process until you make all the enchiladas. Spread the rest of the tomato-enchilada sauce on top of the enchiladas and sprinkle with the rest of the shredded cheese (approx.50g / 2 oz).
Bake and Serve
Cover the baking dish with aluminum foil (make sure it is not touching the food) and place in the preheated oven. Bake for about 10 minutes at 200 °C / 390 °F, then remove the aluminum foil and bake for another 10 minutes at 200 °C / 390 °F, so that the cheese is nice and melted. Remove from the oven, sprinkle with chopped parsley or coriander/cilantro. Optionally serve with a dollop of Greek yogurt. Enjoy.