Pre-heat oven to 350*.
Heat olive oil over a medium heat until shimmering. Add onion and sauté until translucent, about 5 minutes.
Add garlic, Chipotle powder, oregano and cumin cook 2 minutes.
Add bean, corn, peppers and chiles and cook just until heated. Remove from heat.
Place about 1/3 cup of filling along the middle of each tortilla. Top with 4 tablespoons shredded cheese, roll. Lay each enchilada, seam side down, in a 13" X 9" baking dish.
Continue until all tortillas or filling is used up. (Makes about 10-12 depending on the size of the tortilla and amount of filling used.)
Pour green enchilada sauce over the enchiladas, covering them. Top with remaining cheese. Cover and bake at 350* for 30 to 40 minutes until hot and bubbly. Remove from oven and let sit, covered for 10 minutes for easier cutting.