Preheat oven to 375 degrees F.
Pour enough enchilada sauce in a 13x9 inch baking dish to leave a thin layer on the bottom.
Use 4 tortillas to cover the bottom of the dish, tearing in half or quarters as needed to not overlap.
Spread an even layer of chicken, beans and corn by using half of each ingredient. Take about ⅓ of your cheese and sprinkle over. Cover with about ⅓ of remaining enchilada sauce.
Repeat with another 4 tortillas, remaining chicken, beans and corn, and top with half of remaining cheese and enchilada sauce.
Cover casserole with remaining 4 tortillas, 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.