Combine Cream Cheese, Sour Cream, Half the Can of Enchilada Sauce, 1 Cup of Shredded Cheese, Cumin and Chili Powder.
Pre-heat the oven to 325.
Spray the baking dish with non stick spray.
Add half of the remaining enchilada sauce to the bottom of the pan.
In a separate bowl add half the bag of frozen corn, with the shredded chicken, salt and pepper.
Add the chicken mixture to the original sour cream and cream cheese mixture.
Spoon some of the mixture onto the tortilla.
Wrap tightly and place, seam down in the baking dish.
Repeat 5 more times or as much room as you have!
Spread the remainder of the enchilada sauce on top and cover with cheese!
Put in the over for 20-25 minutes.
If you like it real golden brown you can always turn the broiler on low for a few minutes, but keep an eye on it.