Stir together Mayonnaise, Sour Cream, Enchalada Sauce, & Seasonings in one bowl
In another bowl, mix Chicken, Corn, & grated cheese. Stir in 1 Cup of mixed Sauce to bind.
In a 9 X 13 pan, spoon just enough of Sauce mixture to coat bottom of pan.
Dip tortillas quickly in warm water 1 at a time & drain well. Put a couple of heaping tablespoons of Chicken Mixture in tortilla and roll up, placing seam side down in pan on top of sauce. Should make about 8 filled tortillas.
Pour remaining sauce over tortillas in pan & spread evenly. Top with half of cheese.
Bake uncovered at 400* for 20 minutes.
Remove from oven & sprinkle rest of corn over cheese. Return to oven for 10 minutes to melt cheese.
Spoon cooked enchiladas onto plate & top with avocado, sour cream, and cilantro if desired
