Preheat your oven to 375°F (190°C).

In a large bowl, combine the cooked chicken, black beans, corn, half of the cheddar cheese, and 1/2 cup of salsa. Mix well.

In a separate bowl, whisk together the eggs, milk, cumin, garlic powder, salt, and pepper.

Lay a tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas.

Pour the egg mixture evenly over the rolled tortillas, then top with the remaining salsa and cheddar cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the eggs are set.

Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro if desired.