In a mixing bowl, combine shredded chicken, black beans, corn, shredded cheese, cumin, chili powder, garlic powder, and salt. Mix well.

Set the filling aside.

In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.

Gradually whisk in milk, stirring constantly until the mixture thickens.

Add cream cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy.

Preheat the oven to 350°F (175°C).

Spoon about 1/3 cup of the chicken filling onto each tortilla, roll them up, and place seam-side down in a baking dish.

Pour the dreamy white sauce over the enchiladas and sprinkle with additional cheese.

Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.

Let cool for a few minutes before serving.