Add chicken, water, cumin, garlic salt, onion powder, and chili powder in a medium/large skillet. Bring to a boil and boil 10 minutes. Put lid on, cracked slightly, and continue to simmer on low 20-30 minutes, until chicken is fully cooked.
Drain any excess liquid. With two forks pulling in opposite directions, shred the chicken and set aside.
Preheat the oven to 350 degrees and spray a 13x9 in. cooking dish.
In a medium bowl, cream together cream cheese, sour cream, ½ can enchilada sauce, and half of each cheese with mixer on low speed. With a spoon or fork, gently fold in chicken, corn, and green chiles.
Pour ½ can of enchilada sauce in the bottom of the baking dish. Spoon the chicken filling into each tortilla, roll, and place in dish, seem down. Top with remaining cheese and enchilada sauce and bake for 20 minutes, until cheese bubbles.
Recipe by Modern Martha at http://modernmartha.com/2010/12/cream-cheese-chicken-enchiladas/