In a medium bowl combine the cream cheese, sour cream and 1/2 cup enchilada sauce.
Add 1 cup of shredded cheese. Set aside.
In another bowl mix shredded chicken, corn, rotel, cumin and garlic powder.
Add the cheese mixture to the chicken mixture.
Spread 1/2 cup enchilada sauce on the bottom of a baking dish.
Place 1/3 cup of chicken filling on each tortilla, roll and place seam side down in baking dish.
Pour remaining 1/2 cup enchilada sauce over enchiladas.
Sprinkle 1 cup shredded cheddar jack cheese over the top.
Bake uncovered at 3735 F for 30 minutes, or until hot and bubbly.
Place chicken breasts, corn, rotel, onion, cumin, and garlic powder in your crockpot.
Cook on low 6-8 hours or high 3-4 hours.
If desired, you can add a little bit of chicken broth to the mixture.
When chicken is done, use a fork to shred it and then directions above for assembling and baking the enchiladas.
FREEZER DIRECTIONS(for uncooked enchiladas):
Cook your filling, then assemble enchiladas, cover and freeze.
2)Allow to thaw completely then bake at 375 F for 30 minutes or until hot.
You can also freeze the chicken filling uncooked.
Just place your chicken, corn, rotel, garlic powder and cumin in a freezer bag and freeze.
When ready to cook, remove from freezer and allow to thaw completely.
Place the thawed meat mixture in your crockpot and cook according to directions above.