In a large bowl, combine the chicken, beans, corn, green chiles, salsa, salt, pepper, garlic powder, and 1/2 cup enchilada sauce.
Spread 1/2 cup enchilada sauce in the bottom of the slow cooker.
Sprinkle some cheese in the middle of each tortilla. Place 2 TBSP of filling on each (or more, depending on size). Roll up, and place seam side down in slow cooker.
To make traditional enchiladas, stick to one layer. (You may have extra filling to freeze). You can also make double, layer them on top of each other and create a casserole.
Drizzle remaining enchilada sauce on top, and sprinkle with remaining cheese.
Cook on low for 3-4 hours.
