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1
Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
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2
To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat.
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3
Add the onion and cook, stirring frequently, until it is clear, about 4 minutes.
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4
Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly.
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5
Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
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6
Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute.
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7
Cover with a cloth towel to keep warm.
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8
Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center.
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9
Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch.
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10
Repeat with the remaining tortillas.
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11
Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
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12
To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl.
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13
Uncover the pan and spread the sauce over the hot enchiladas.
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14
Sprinkle cheese and cilantro over the top.
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15
Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.
