Preheat oven to 400F and line a baking sheet with parchment paper. Combine spice mixture and salt in a small bowl. Evenly coat chicken breasts with half of spice mixture and place on parchment-lined baking sheet.

Add cubed sweet potatoes, olive oil and remaining half of spice mixture in a medium bowl and toss to coat. Spread sweet potatoes in an even layer on the same baking sheet as the chicken - reserve bowl for later use. Bake chicken and sweet potatoes for 30 minutes.

While chicken and sweet potatoes cook, add rinsed can of black beans to the reserved medium bowl. Remove chicken and sweet potatoes from the oven and add sweet potatoes to bowl with black beans. Shred or roughly chop chicken and add to bowl with beans and sweet potatoes and mix well. Keep oven on at 400F

Combine chopped tomato, onion, corn, cilantro, lime juice and salt in a bowl. Mix well and add more salt as needed. Refrigerate until ready to serve.

Spread 1/4 cup of Enchilada mixture evenly on the bottom of a casserole dish or cast iron skillet. Starting with the first tortilla, spread a spoonful of Queso in a line down the center of the tortilla and top with a few spoonfuls of the chicken, bean and sweet potato filling. Roll up the tortilla and place it seam side down in your baking dish or skillet. Repeat with remaining tortillas. You will probably have extra filling - save that to use for nachos or tacos.

Spread remaining enchilada sauce over enchiladas and evenly disperse. Top with remaining queso, cover with foil and bake for 15-20 minutes.

Remove enchiladas from the oven and top with a few spoonfuls of salsa, hot sauce, avocado and cilantro (if using).