In a large bowl, add cream cheese, sour cream, half cup of enchiladas sauce, half cup of mozzarella cheese, half cup of cheddar cheese, cayenne powder, and cumin powder. Mix well so that everything is well combined.
Add pre-cooked shredded chicken, corn, bell pepper and continue to mix until everything is well incorporated.
Prepare a baking dish by spraying it with cooking spray.
Spread half of the enchiladas sauce at the bottom of the baking dish evenly.
Place a tortilla flat on a working station or on a flat plate. Scoop three to four tablespoons of the cream cheese and chicken mixture and place it in the center of the tortilla. Now roll the tortilla up and place it on the baking dish seam-side downwards. Continue until you have filled the dish with all the rolled-up tortillas.
Pour the remaining enchiladas sauce over the rolled tortillas.
Sprinkle remaining mozzarella and cheddar cheese on top.
Place the baking dish in a preheated oven at 325-degree f for about 25 minutes or until the cheese is bubbling and gets a golden color.
Take the baking dish out of the oven and garnish the enchiladas with freshly chopped cilantro. Serve.
