Preheat oven to 350°

Mix both cans of enchilada sauce in a bowl with cumin and cayenne pepper.

Place 1/2 cup enchilada sauce in the bottom of your casserole dish.

Place four tortillas over the sauce.

Place half the shredded chicken over the tostadas.

Place half the can of corn and half the can of beans over the chicken.

Pour half of remaining sauce over corn and beans.

Sprinkle one cup of cheese on top.

Add last four tortillas and continue layering in the same order finishing with remaining cheese.

Bake at 350° for 35 minutes covered.

When done sprinkle with cilantro and serve with sour cream if desired.