While it takes a little effort to put this together, the result is totally worth it. The enchilada sauce soaks into the tortillas, the cheese melts into everything, and the chicken gives it a heartiness that satisfies. But my favorite part might be the spinach and corn - a delicious layer of color that also sneaks in some extra nutritiousness.
You can use leftover chicken, or cook a chicken breast or two in a small slow cooker with half a cup of enchilada sauce for 2 hours. Or skip the chicken entirely and substitute refried beans and black beans for a vegetarian version that’s just as delicious.