Place chicken breasts in bottom of crockpot.
Pour chicken broth, enchilada sauce and diced green chilies on top of chicken.
Add cumin, chili powder, onion powder and garlic powder.
Cook on low for 6 hours.
Remove chicken from crockpot and shred.
Place chicken back in crockpot and add in cream cheese, steamed cauliflower rice and corn.
Mix well, turn crockpot to high and cook for 1 more hour.
Top with your favorite Mexican toppings - shredded cheese, sour cream, avocado, beans and don't forget the chips for dipping!