Foil-Packet Chicken Enchiladas

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2 tablespoons extra-virgin olive oil

1 10-ounce can mild enchilada sauce (about 1 ¼ cups)

2 cups shredded rotisserie chicken (about 8 ounces)

8 ounces shredded pepper jack cheese (about 2 cups)

1 15-ounce can refried black beans

1 cup frozen fire-roasted corn, thawed

1 teaspoon dried oregano

Kosher salt and freshly ground pepper

12 6-inch corn tortillas

Sour cream and fresh cilantro, for topping

Lime wedges, for serving

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