Preheat oven to 350 degrees F.
Place a large skillet over medium-high heat and once hot add oil.
Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
Microwave tortillas on high for 30 seconds to soften them.
Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
Bake for 15-20 minutes in the preheated oven until cheese melts.
Garnish with cilantro, sour cream, and chopped tomatoes before serving.