Preheat oven to 375 F. Line a baking sheet with parchment paper.
Shred chicken and mix with 1/4 cup enchilada sauce. Toss in corn and stir well.
Separate biscuits and flatten with heel of your hand.
Place 1 large spoonful of chicken mixture onto dough and top with a sprinkling of cheese.
Fold dough over to enclose, pressing edges to seal. Crimp with the tines of a fork.
Place pies onto parchment lined baking sheet and drizzle with remaining enchilada sauce. Top generously with shredded cheese.
Bake 20-23 minutes. Remove from oven and immediately transfer to serving dish.