In a large skillet, heat 1 Tbl. oil over medium heat. Add tortillas one at a time heating them on both sides just long enough to soften them.
Fill with a couple spoonfuls of chicken & onion mixture. Then add roasted corn and shredded cheese and/or your favorite ingredients.
Roll tortillas and place in a baking dish, seam side down. Continue until all tortillas have been filled.
Spoon enchilada sauce over top of tortillas and sprinkle with shredded cheese.
Bake for 15 minutes until cheese has melted and fillings are warmed through.
Serve with sour cream, sliced scallions, and cilantro leaves.