In a large bowl, mix together the cream cheese, beans, corn, tomatoes, enchilada sauce, queso cheese, 1/2 cup Mexican Blend cheese, and taco seasoning.
Stir in the chicken.
Pour the mixture into a 9x9 inch casserole dish or pie dish sprayed with nonstick spray (this mixture would make enough for one casserole dish or 2 pie dishes).
Top with the remaining cup Mexican blend cheese and cilantro.
Bake for 25-30 minutes or until cheese is bubbly and melty.