Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray.
Use 4 tortillas to cover the bottom of the dish, tearing in half or quarters as needed to not overlap. Dip each tortilla in the enchilada sauce and cover the bottom of the pan.
Spread an even layer of chicken, beans and corn by using half of each ingredient. Take about 1/3 of your cheese and sprinkle over.
Repeat with another 4 tortillas dipped in enchilada sauce, remaining chicken, beans and corn, and top with half of remaining cheese.
Cover casserole with remaining 4 tortillas dipped in enchilada sauce, then the remaining enchilada sauce, and cover with remaining shredded cheese.
Cover with foil and bake in preheated oven for 30-45 minutes until heated through.