Chicken and Spinach Enchiladas

Simple and so tasty!
This is definitely enough for 4 people or six if you are serving other things with it, such as chips and salsa or Mexican rice.

Filling:
2 TBS. Vegetable Oil
1 large onion chopped(about 1 cup)
2 1/2 cups shredded rotisserie chicken/pulled apart by hand
1(4 oz) can diced mild green chiles
2 tsp. chili powder
1 can of cream style corn
1 (10 oz) box of creamed spinach thawed or Stouffer's spinach souffle cooked in micro(i used the spinach souffle)
1/2 cup light sour cream
1 cup shredded Monterrey jack cheese(i used a Mexican mix that included Monterrey jack)
1/2 tsp. salt
12 large tortillas

Sauce:
3/4 cup green taco sauce or salsa verde(not chunky)(I used salsa verde)
1/2 cup light sour cream
shredded Monterrey Jack or Mexican mix cheese to taste
1/2 cup finely chopped cilantro leaves

Directions:
Preheat oven to 350
Heat oil...add onions and cook 4-5 minutes till clear. add chicken, chiles and chili powder and cook for two minutes stirring constantly. remove from heat and add corn, spinach, sour cream, cheese and salt.

Take the soft flour tortillas and fill with approx. 1/3 cup of filling. Roll up and put seam side down in 9 X 13 pan sprayed with Pam. cover with foil and refrigerate till ready to cook. Cook for 1/2 hour covered tightly. Add sauce over top, sprinkle with cheese and cilantro and recover(be sure to spray the underside of foil with Pam so there's no sticking. Recover and cook for about 15 - 20 minutes more.