Add enough oil to a heavy bottom straight sided pan to come two inches up the sides. Heat over medium heat to 350℉ on a deep-fry thermometer. Cook you chicken, or grab your leftovers. Place the chicken breast, corn, green chile sauce, enchilada sauce, jack cheese, cheddar cheese, cream cheese, cilantro, jalapeños, salt, black pepper and oregano into a mixing bowl and stir to combine. Quickly fry the stack of tortillas in the oil for 5 seconds to soften the tortillas.