Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain and lay noodles flat so they don't stick.
In a large bowl, combine the chicken, drained black beans, drained corn, diced green chiles, taco seasoning, garlic powder, sliced green onions, chopped cilantro, Cholula, and 1 1/2 cups of the shredded Mexican cheese; mix until evenly combined and set aside.
In another large bowl, use a hand mixer to beat the softened cream cheese with about 1/2 cup of the enchilada sauce until smooth, then beat in the remaining enchilada sauce until fully combined.
Spoon about 1/3 cup of the enchilada-cream cheese sauce into the bottom of the prepared baking dish and spread to coat.
Stir one-third of the enchilada-cream cheese mixture into the chicken filling to moisten it.
Divide the chicken mixture evenly among the 12 lasagna noodles, spreading it in a line along each noodle. Roll each noodle up tightly and place seam-side down in the prepared baking dish. Add any filling that falls off into the dish.
Pour the remaining enchilada-cream cheese sauce over the assembled roll-ups, then bake uncovered for 25 minutes.
Remove the dish from the oven, sprinkle the remaining 1 cup of shredded Mexican cheese over the top, and return to the oven for 5 minutes, or until the cheese is melted.
Let the roll-ups rest a few minutes, then serve warm.
