Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute. Stir in 1 cup of tomato sauce, 2 chopped chipotle peppers, oregano, chili powder, cumin, and ½ cup of vegetable broth. Simmer for 5-10 minutes until thickened.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté ½ diced onion and another minced garlic clove for 3-4 minutes until softened. Add 2 cups of shredded chicken, 1 cup of corn, and 1 can of black beans along with a tablespoon of the prepared enchilada sauce. Cook for 4-5 minutes until heated through.

Preheat your oven to 400°F (200°C). Fill each whole wheat tortilla with the chicken mixture and a sprinkle of cheese blend. Roll tightly and place seam-side down in a greased baking dish.

Pour the remaining sauce over the enchiladas, cover with aluminum foil, and bake for 20-25 minutes. Remove foil for the last 5 minutes to brown the cheese.

Let cool for 5 minutes before serving. Garnish with cilantro, green onions, and optional Greek yogurt or avocado slices.