Preheat oven to 191 °C (190 °C). Lightly grease a 9x13 inch baking dish.

In a large skillet, heat 15 ml olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from skillet, shred or dice, and set aside. Reserve skillet.

Add remaining 15 ml olive oil to the same skillet. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Stir in the chopped chipotle peppers and adobo sauce, chicken broth, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. Stir in the shredded chicken.

Briefly warm corn tortillas in a dry skillet or microwave to make them pliable, preventing them from cracking when rolled.

Spoon about 60 ml of the chicken mixture into the center of each tortilla. Sprinkle with a tablespoon of shredded cheese. Roll up tightly and place seam-side down in the prepared baking dish.

Pour any remaining chipotle sauce from the skillet over the rolled enchiladas. Top evenly with the remaining shredded Monterey Jack cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.

While enchiladas bake, prepare the salsa: In a medium bowl, combine black beans, corn, diced red bell pepper, chopped cilantro, and lime juice. Season with a pinch of salt and pepper if desired.

Let enchiladas rest for a few minutes before serving. Garnish with the black bean and corn salsa and additional cilantro if desired.