2 pounds boneless skinless chicken breast halves, cooked and shredded 1 1/2 cup chopped red onions 1 package (16 ounce size) frozen corn 2 cups shredded lowfat Monterey jack cheese, divided 1 cup nonfat sour cream 1 teaspoon cumin 1 teaspoon chili powder salt and pepper 2 cups salsa 3 cups enchilada sauce 16 flour tortillas (8-inch size) 1 bunch green onions, thinly sliced
Preheat the oven to 350 degrees F. Coat two 9x13" baking dishes with cooking spray.
In a large bowl, mix together the chicken, red onions, corn, half of the cheese, sour cream, cumin and chili powder. Season with salt and pepper. In another large bowl, mix together the salsa and enchilada sauce.
Coat a medium skillet with cooking spray and set over high heat. Add 1 tortilla to the skillet and heat for about 10 seconds per side to soften. Spoon a heaping 1/3 cup of the chicken filling into the center of the tortilla. Roll up and place seam-side down in a prepared baking dish. Repeat with the remaining tortillas.
Spoon the salsa-enchilada sauce mixture over the filled enchiladas. Sprinkle with the remaining 1 cup of cheese. Cover the baking dishes with foil and bake for 30-40 minutes, until heated through. Uncover, sprinkle with the green onions and serve immediately.