6 servings (serving size: 2 enchiladas)
Place a large nonstick skillet over medium- high heat until hot. Add first 6 ingredients. Cook 5 minutes, stirring until meat is browned, stirring to crumble. Drain meat mixture well, and wipe skillet with paper towels. Return meat mixture to skillet; stir in 1 can enchilada sauce and corn. Heat until hot.
Stack tortillas between 2 damp paper towels. Microwave at HIGH 1 minute. Spoon meat mixture down center of each tortilla; roll up tortillas; arrange in a 13- x 9-inch baking dish coated with cooking spray.
Pour remaining can of enchilada sauce over tortillas. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese and green onions, and bake an additional 5 minutes. Serve immediately.