Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked and shredded chicken with the honey-roasted sweet corn and 1 cup of the shredded Mexican blend cheese. Mix well until evenly distributed.
Spoon about 1/4 cup of the chicken and corn mixture onto the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Pour one can of the green enchilada sauce evenly over the rolled enchiladas.
Sprinkle the remaining cup of shredded Mexican blend cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes before serving with optional toppings like salsa, sour cream, and guacamole.
