Chicken enchiladas

Name: Chicken enchiladas
Cuisine: Mexican, Latin American, American
Ingredients: 2 small chicken breasts to poach (or leftover roast chicken or 1/2 BBQ chicken); 1 tablespoon olive oil; 1 brown onion, finely chopped; 1/2 - 1 teaspoon ground cumin, depending on taste preferences; 1/2 - 1 teaspoon ground coriander, depending on taste preferences; 400g can no added salt tomatoes; 400g can red kidney beans, rinsed and drained; 1/2 corn cob, kernels cut or 95g can corn kernels; 1 zucchini, grated; 1 carrot, grated; 8-10 tortillas, depending on your baking dish and number of people you are serving; 1 1/2 cups of grated cheese