Spiced Up Chicken Enchilada Casserole

8 skinless, boneless chicken breasts
2 tablespoons favorite Mexican spices
About 10 flour tortillas (either white or wheat)
1 1/2 cups refried beans
2 cups whole kernel corn
2 cups Mexican-blend
cheese inside + 1 cup more for topping
2 1/2 cups Enchilada sauce
Cook chicken breasts sprinkled with Mexican spices either in skillet or in the oven until thoroughly cooked; shred the chicken and set aside. Take a 9X13 pan and grease it with cooking spray. Cover bottom and half way up sides with tortillas (2 or 3), tearing to fit. Spread HALF of the refried beans over tortillas. Sprinkle with HALF of the chicken, corn, cheese, and 1 cup of the enchilada sauce. Layer more tortillas on top to cover and repeat layering process. When done with the second layer, put the remaining tortillas on top and spread the remaining 1/2 cup of enchilada sauce on top. Cover with foil and place in a 375 degree oven for about 35 minutes, or until hot. Remove foil for last 8 minutes of baking and sprinkle with remaining cup of cheese. Cut, serve, and enjoy!