Preheat the oven to 350°F.
In a medium bowl, mix the shredded beef, green chilies, corn, and ½ cup enchilada sauce. Spread ½ cup of enchilada sauce into the bottom of a 9 x 13 baking dish.
Scoop about ⅓ cup of filling into the middle of each of the tortillas, and sprinkle with cheese (reserving about 1 cup of cheese for the top of the enchiladas).
Roll each tortilla up and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the rolled-up tortillas, spreading to cover the tortillas completely. Sprinkle with the remaining shredded cheese.
Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot. ENJOY