Spray large pan with non-stick cooking oil and place on medium heat. Add corn, garlic, onion, red pepper flakes, cumin, garlic powder, and the optional jalapeno if you’d like. Cook until onions have softened.
Next add chicken and cilantro to mixture and ½ can of the enchilada sauce. Simmer on low for a couple of minutes. Turn off heat and let mixture cool.
Preheat oven to 350 degrees F. Spray 9x13 baking pan with cooking spray.
Next warm tortillas in microwave for about 20 seconds so they are easier to roll. Place about 1/4 cup of refried beans on each tortilla.
Then, place about ½ cup of chicken mixture on top of beans. Sprinkle about ¼ cup of cheese in each tortilla. Fold each tortilla and place seam side down in pan.
Add remaining enchilada sauce on top of the tortillas and sprinkle remaining cheese on top. Bake for 30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
Allow enchiladas to cool a few minutes before serving and top with avocado-tomato salsa and sour cream.
While enchiladas are baking, make the salsa. To make salsa: In a medium bowl, combine all salsa ingredients. Stir until evenly mixed. Refrigerate until ready to serve.
These should make 7 large enchiladas. 1 serving = 1/2 enchilada with salsa.
