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gingerbitch
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Preheat oven to 375°F.
Mix the chicken, salsa verde, green chiles, cream cheese, ½ cup shredded cheese, and seasoning.
In another bowl, mix the enchilada sauce, remaining salsa verde, and sour cream.
Spread a little sauce in a baking dish.
Fill and roll the tortillas, place seam-side down, pour over the remaining sauce, top with the remaining cheese, and bake for 20–25 minutes until bubbly.
Top with sliced avocado and cilantro.
Cook the corn according to the package directions.
Add the mayo, lime juice, seasonings, and cilantro directly to the bag (or transfer to a bowl if you’re less committed to avoiding dishes than I am).
Mix well, then top with crumbled queso fresco and an extra sprinkle of chili powder.