Preheat the oven to 180°C / 350°F. Lightly oil the baking dish with a small amount of olive oil.

Combine ground cumin, paprika, dried oregano, onion powder, garlic powder, salt, black pepper, and cayenne pepper in a mixing bowl.

Heat 2 tablespoons olive oil in the large skillet over medium heat. Cook the all-purpose flour for 1 minute while stirring continuously.

Whisk in the chicken broth and bring the sauce to a boil.

Stir tomato passata and 1 rounded tablespoon of the spice mix into the skillet. Season with additional salt and black pepper, then simmer for 5 minutes.

Rub the boneless skinless chicken meat with the remaining spice mix. Heat 2 tablespoons olive oil in the large skillet over medium-high heat.

Cook the spiced chicken until browned and cooked through, about 6 to 8 minutes per side. Transfer the chicken to a mixing bowl.

Slice the cooked chicken into bite-size strips. Keep the chicken aside for filling the tortillas.

Cook the sliced onion, red bell pepper, and green bell pepper in the same skillet until softened and lightly charred, about 8 minutes.

Add frozen corn kernels to the skillet. Stir and cook for 2 minutes until heated through.

Brush one side of each corn tortilla with sunflower oil. Heat each tortilla in a dry frying pan for 10 seconds per side until pliable.

Spread a layer of tomato sauce over the bottom of the baking dish. Place one warmed corn tortilla on a work surface.

Fill the tortilla with tomato sauce, sliced chicken, charred vegetables, sliced spring onions, and grated Edam cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.

Repeat the filling and rolling process with the remaining corn tortillas. Arrange all filled tortillas snugly in the baking dish.

Spoon the remaining tomato sauce over the enchiladas. Cover generously with the remaining grated Edam cheese and spring onions.

Bake the enchiladas at 180°C / 350°F for 30 minutes until bubbling and golden. Rest for 5 minutes before serving.