Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

In a large mixing bowl, combine cooked chicken, rice, black beans, corn, salsa, sour cream, chili powder, cumin, garlic powder, and onion powder. Mix until well combined.

Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.

Cut the tortillas into halves or quarters (to fit better) and layer them over the chicken mixture in the dish.

Add another layer of the chicken mixture over the tortillas, followed by a sprinkle of shredded cheddar and Monterey Jack cheese.

Repeat layering: tortillas, chicken mixture, and cheese, until all ingredients are used, finishing with a generous layer of cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for 5 minutes before slicing and serving. Enjoy!