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Sprinkle the salt, granulated garlic, smoked paprika, and chili powder evenly over the chicken.
Place the chicken in a 6-quart slow cooker. Add the beans and corn, then pour the enchilada sauce over everything.
Cover and cook on high for 3-4 hours, or low for 4-5 hours, until the chicken is cooked through.
Carefully transfer the chicken to a cutting board and shred or dice into small pieces (about ½-inch).
Add the cream cheese to the slow cooker and stir until combined. Add the cooked rice, cheese, and diced chicken, stirring until all the ingredients are well incorporated.
Carefully add ½ cup of the filling mixture to the middle of a large tortilla. Roll to close. Repeat with remaining tortillas and filling.
For crispy burritos, heat a large flat-bottom skillet over medium heat. Spray each burrito with avocado oil and place into the pan, seam-side-down. Cook until brown and crisp, about 3-5 minutes, flip and crisp the other side, about 3-5 minutes.
Wrap in foil to-go, or cool completely, wrap tightly, and refrigerate or freeze.