1. 1. Preheat the oven to 375°F (190°C).

2. 2. In a skillet, cook the diced onion until translucent. Add the ground chicken and cook until browned.

3. 3. Stir in the diced tomatoes, corn, and refried beans. Season with salt, pepper, and any desired spices (e.g., cumin, chili powder).

4. 4. Spoon the chicken and corn mixture into tortillas, roll them up, and place them in a baking dish.

5. 5. Pour the tomato sauce over the enchiladas and sprinkle cheese on top, if desired.

6. 6. Cover the baking dish with foil and bake for 20-25 minutes until heated through and the cheese is melted.

7. 7. Serve hot and enjoy!