Combine the chicken, corn, tomatoes, chili powder, cumin, garlic powder, onion powder and salt in a large skillet over medium heat. Stir until heated through. Warm the tortillas and keep warm until ready to serve.
Divide the chicken filling among the warm tortillas and top with the cheese and any additional toppings you desire.
These tacos also taste great with shredded beef or shredded pork.From my cookbook, Express Lane Cooking