Preheat the oven to 375.: The moment you set the oven to 375 degrees the kitchen begins to take on a hint of warmth, and knowing the heat is ready keeps the whole timing tight. You want the oven at steady temperature so when the burritos go in they start crisping immediately, creating lightly golden exteriors. If the oven is not preheated, the baking time will stretch and the tortillas may dry out. A common mistake is opening the oven repeatedly, which drops temperature and lengthens bake time.
Add the chicken breast, black beans, green chilies, sweet corn, and 2 tablespoons enchilada sauce to a large skillet over medium heat. Cook, stirring gently, until heated through. Add the cumin, chili powder, and garlic powder, and mix to combine. Remove from heat and let cool 5 minutes.: As the skillet warms you will hear a gentle sizzle and smell the spices blooming, giving an immediate sense that flavors are marrying. Stirring gently keeps the black beans intact and prevents the chicken from breaking into uneven chunks. The small amount of enchilada sauce you add here helps bind the mixture, so the filling is cohesive rather than dry. Once you remove the pan from heat the steam will settle, and letting it cool for about five minutes prevents the cheese from melting too fast in the next step and making the tortillas soggy. One pitfall is cooking at too high heat, which can make the chicken tough and the beans mushy, so keep the flame at medium.
While the filling mixture is cooling, cut four ounces of the cheese into small chunks. Grate the remaining two ounces of cheese and set aside.: Handling the cheddar cheese now means it is ready to be folded into the warm filling for pockets of melty goodness. The contrast between chunks and grated cheese ensures both gooey pockets and an even melt across the top later. When you cube the cheese aim for small, uniform pieces so they disperse evenly; oversized chunks can create very cheesy pockets that overwhelm a single bite. A common misstep is using pre shredded cheese that is coated with anti clumping agents because it can affect the melt quality.
Stir the cheese chunks into the chicken and bean mixture. Spoon about 3/4 cup of the chicken mixture into the center of each tortilla. Fold the sides of the tortilla toward the center and roll up into a burrito. Repeat with remaining tortillas.: As the cheese softens in the warm filling you will notice strings of melted dairy pulling through the mixture, which is the signal that the filling is cohesive and ready for assembly. Use about 3/4 cup per tortilla so the burrito is full but still rollable, and press gently as you roll to compact the filling without tearing the flour tortillas . The sound of a gentle roll and faint steam release tells you the inside is warm enough. If you overstuff, the tortilla can split during baking, so resist the urge to add more than recommended.
Place the burritos on a greased or parchment lined baking sheet. Spray with cooking spray. Bake 10-15 minutes, or until lightly golden. Pour the remaining enchilada sauce over the burritos, dividing evenly, and top with the grated cheese. Return to the oven and bake 10 minutes, or until the cheese is melted and bubbly. Serve warm, topped with desired toppings.: As they bake the tortillas will start to firm and take on a light tan, releasing a toasty aroma. The initial 10 to 15 minute bake gives structure, and the second bake after adding the rest of the green enchilada sauce and grated cheddar cheese finishes with bubbling, glossy cheese and edges that crisp slightly. Pour sauce evenly so each burrito has that smothered quality without becoming drenched. A common error is skipping the initial bake and adding the sauce too early, which can result in soggy tortillas instead of a nicely layered texture.
