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Heat oven to 375°F.
Spread 1 cup enchilada sauce onto bottom of 13×9-inch pan sprayed with cooking spray.
Combine chicken, corn, chiles, and ¾ cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
Serve topped with remaining sour cream; sprinkle with cilantro.