Chicken And Corn Enchiladas

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4 cups shredded cooked chicken breasts (about 2 pounds skinless, boneless chicken breasts)

1 1/2 cups chopped red onions

1 (16-ounce) package frozen corn

1 cup nonfat sour cream

1 teaspoon ground cumin

1 teaspoon chili powder

2 cups shredded reduced fat Monterey Jack cheese

Salt and pepper to taste

2 cups mild salsa

3 cups canned enchilada sauce

16 (8-inch) flour tortillas

1 bunch green onions, chopped

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