Move the oven rack to the middle position and preheat to 350°Evenly distribute 1 cup of enchilada sauce into the bottom of a 9x13-inch pan; set aside.
In a medium bowl mix together 1 cup enchilada sauce, shredded chicken, pinto beans, corn, sour cream, cumin, coriander, garlic powder, onion powder, salt, and pepper until combined.
In the 9x-13 pan layer 9 tortilla halves on top of the enchilada sauce.
Place half of the chicken mixture on top of the tortillas.
Evenly distribute 1 cup of cheese over the chicken mixture.
Place another layer of 9 tortilla halves followed by the remaining chicken mixture and 1 cup of cheese.
Layer the last tortilla halves on top followed by the last of the enchilada sauce and the remaining cup of cheese.
Bake for 25 minutes, the edges will be nice and bubbly. Move the casserole to a wire rack and cool for 15 minutes before serving.
Garnish with fresh chopped cilantro, chopped tomatoes, and tortilla chips or strips (all optional).