Preheat the oven to 350º F.
In a large pot, cover the chicken with salted water, bring to a boil. Once cooked remove to cool. Save the broth.
Shred the chicken once it's cooled.
Prepare the cream of chicken soup using a half can of the saved chicken broth. Spread 1/2 cup of the soup mix on the bottom of the baking dish.
Add to the remaining soup, salsa, sour cream, green chilies, jalapenos, corn, 1 cup of cheese and the shredded chicken. Heat until ingredients are warmed.
Spoon the mixture to one side of the tortilla, roll and place seam down in the baking dish.
Top with enchilada sauce and remaining cheese.
Bake at 350º F until cheese is melted, about 20-25 minutes.
