To cook the chicken: Place the chicken breasts in the bottom of a large pot, cover the chicken with 1 inch of water. Bring to boil then reduce heat to simmer until chicken reaches an internal temperature of 165°F, about 8 to 16 minutes. Remove from water to cool, shred.

Preheat oven to 350°; lightly coat large rectangular casserole dish or baking sheet with Food Club Nonstick Cooking Spray. In large bowl combine cooked chicken, beans, chiles, corn, and 1 cup cheese; add 1 can enchilada sauce and stir until blended.

Spread ½ the remaining enchilada sauce on bottom of baking dish. Place a tortilla on work surface and put ¾ cup chicken mixture in a line down the center of tortilla. Roll tortilla to enclose and put into baking dish seam-side down. Assemble remaining enchiladas in the same manner.

Pour remaining sauce over enchiladas; sprinkle remaining cheese on top. Bake for 30 minutes or until bubbly and golden on edges of tortillas. Let stand 5 minutes before serving. Garnish with green onions and serve with sour cream.