Preheat oven to 350°F

Season chicken with garlic powder, onion powder, chili powder, oregano, paprika, cumin, salt, and pepper on both sides

Heat 1 T of the butter/oil in a pan, and cook chicken on med high heat until browned on both sides, about a minute each side

Turn heat to med low, cover and cook all the way through, turning occasionally to prevent burning

Remove chicken to cutting board and dice or shred, whichever is your preference. I like diced for more textural difference

Turn heat back up to med high. Dump corn into pan and roast, allowing to brown before turning/mixing. If the dirty chicken pan bothers you, wipe it out with a paper towel first

Remove corn from pan onto plate or bowl. Add another tablespoon butter/oil, heat, and cook onions until translucent

With a fork, mix together cream cheese, green chilies, lime juice and zest, cumin, chili powder, chopped cilantro, cooked onions, and about a 1/3 cup of enchilada sauce

Dump about a half cup of enchilada sauce into bottom of a 9x13 pan

Assemble enchiladas, making sure to not over fill. To each tortilla, add about an eighth of each of the cream cheese mixture, chicken chunks, and corn. If that's too much, do 10 enchiladas instead of 8. Add 2-3 tablespoons or so of the cheese, then roll and place each assembled enchilada in the pan, seam side down

Once all the enchiladas are in the pan, dump the rest of the enchilada sauce on top, making especially sure the edges are covered to prevent burning. Dump on the rest if the cheese, however much you would like to use

Cook in oven about 25-30 minutes, until warmed through and cheese is melted. If desired, broil an additional minute or two to brown cheese

Allow to cool for a few minutes before serving. If desired, garnish with any combo of black olives, more fresh cilantro, sour cream, pico de gallo, green onions, avocado, guacamole, the sky is the limit