Add the oil and flour to a small pot over medium-high heat. Let it come to a simmer and whisk it constantly for 1 minute. Add all the remaining sauce ingredients to the pot and stir well.
Bring to a boil then reduce the heat to a simmer, cover to prevent splatters, and let it cook for 10 minutes. Season to taste with sea salt.
While the enchilada sauce is cooking, start the chicken. Place the chicken breasts, chipotle peppers, and 1 cup of water in a small saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, or until the chicken has cooked through.
Remove the lid from the pot, increase the heat to high, and let it boil rapidly until most of the liquid has evaporated. Shred the chicken using two forks.
Preheat your oven to 350 degrees.
While the chicken is cooking, prepare the rest of the enchiladas. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the bell peppers and cook until they are soft, about 4 minutes.
Add the onions and bell peppers to a large bowl and stir in the corn, black beans and shredded chicken. Season to taste with sea salt.
Pour a ladle of the enchilada sauce into a 9x11 inch baking dish. Divide the shredded chicken mixture between 8 tortillas and top with a sprinkle of cheddar cheese. Roll each enchilada tightly and place, seam down, into the baking dish. Cover with the remaining enchilada sauce and top with the remaining cheese.
Bake in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese has melted. Serve with a sprinkle of cilantro on top.
If your butcher sells chicken bits or chicken pieces, these are often cheaper than breasts and work just as well in this recipe.