Preheat your oven to 350°F (175°C). Lightly coat a baking dish with a few drops of olive oil to prevent sticking.

In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent, then stir in garlic until fragrant. Pour in tomato sauce and stir for a minute or two before adding the chicken stock.

Add corn, beans, shredded chicken, thyme, oregano, chili powder, paprika, and black pepper. Reduce heat and let the mixture simmer until thickened, about 10–15 minutes. Stir occasionally.

Using a colander, strain the mixture to separate the sauce from the chunky filling. Set both aside.

Wrap tortillas in foil and warm in the oven for a few minutes or microwave briefly. This step prevents them from tearing during assembly.

Spread a thin layer of sour cream on each tortilla, add a spoonful of filling, sprinkle with cheese, and roll tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Pour a bit of sauce on the bottom of the dish. Place the rolled tortillas, then top with the remaining sauce and cheese. Cover with foil and bake for 20–25 minutes, until the cheese melts and the enchiladas are heated through.

Top with your favorite garnishes—jalapeños, chopped cilantro, sliced avocado, extra sour cream, or green onions.