Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.

In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, sour cream, 1 cup of shredded Mexican blend cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Lay one flour tortilla flat and spoon about 1/6 of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down into the prepared baking dish. Repeat with the remaining tortillas and filling.

Once all the burritos are in the dish, sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the 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 minutes, or until the cheese is melted and bubbly.

Take the casserole out of the oven and let it cool for 5 minutes. Optionally, sprinkle chopped cilantro on top for garnish before serving.