This chicken enchilada casserole has all the flavors of my favorite enchilada recipe without all of the work involved in rolling up individual enchiladas! It's such a family favorite in our house.
Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray.
Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.
Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.
Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.
Bake for 20 minutes. Cool 5 minutes before cutting and serving.