Preheat oven to 350º F. Coat the bottom of a 13 x 9-inch pan with 1 tablespoon oil.
Season chicken with 1 teaspoon salt and 1 teaspoon Mexican spice blend.
Heat 2 tablespoons of oil in a large sauté pan, over medium heat. Sear the chicken for 6 minutes on each side, or until no longer pink. Remove the chicken to a platter and set aside to cool. Once the chicken is cool enough to handle, shred the chicken breasts into thin strands.
Heat remaining 2 tablespoons oil in the same pan used to cook the chicken in, over medium heat. Add the onions and poblano peppers, and sauté for 5 minutes. Add the garlic and sauté for 20 seconds. Add the chilies, canned tomatoes, 1 cup enchilada sauce, the remaining 1 teaspoon Mexican spice blend, black beans and corn; stir well to combine. Simmer the mixture for 5 minutes.
Pour remaining 1 cup enchilada sauce in a large bowl and dip each side of the corn tortillas in the sauce and place in the prepared pan. Layer ¼ cup of the chicken mixture over the saucy tortillas and top with cheese. Repeat the process to create a second layer, finishing with the cheese on top. Bake for 20 to 25 minutes, or until the cheese melts.
Let cool for 10 minutes before slicing and servings. Garnish with toppings of choice. Enjoy!
Homemade Mexican Spice Blend:
In a small bowl, add all of the spices and mix to combine. Use right away or store in a container with a lid until ready to use.
