Preheat oven to 350º F.
Place shredded chicken in a large bowl. Set aside until ready to use.
Coat a large sauté pan with oil. Sauté onions until tender, 3-5 minutes. Add garlic, corn, diced green chiles, and Mexican spice blend; cook for 1 minute. Add salsa verde and continue to cook for 3-4 minutes. Transfer sauce to a large bowl.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
Coat the bottom of a large baking dish (preferably 9×13) with a ladle of green sauce. Lay tortillas flat on a clean surface and spoon ¼ cup chicken mixture and sprinkle 2 tablespoons of Monterey Jack cheese or more to taste in each tortilla. Fold over filling, place enchiladas in a baking dish with the seam side down. Top with remaining sauce and Monterey Jack cheese.
Transfer baking dish to the oven and bake for 25-30 minutes until bubbly and golden brown in color. Garnish with avocado, cotija cheese, crema, fresh cilantro and sliced jalapeno (if desired). Enjoy!
Tomatillo Salsa:
Preheat the oven to the broiler setting. Line a sheet pan with foil or parchment paper.Place halved tomatillos cut side down on the prepared pan. Add the garlic cloves (with their skin) to the same pan as the tomatillos. Place under the broiler for 5-7 minutes to lightly blacken the skins of the tomatillos. Remove from oven and allow to slightly cool. Remove the papery skin from garlic.Transfer the cooked tomatillos and garlic into a blender or food processor with onion, jalapeño, cilantro, lime juice, and salt. Blend until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to taste.
