Creamy Chicken Enchiladas

8 cups Shredded Chicken(slow cooker)
1 1/2 lbs. Shredded Monterey Jack Cheese(divided)
2 cups frozen sweet corn
1 28oz. can Green Enchilada Sauce
2 cans Cream of Chicken Soup 98% fat free
1 can evaporated fat free milk
1 can Fire Roasted Diced Chilies
1 cup Light Sour Cream
2-4 Tbl. Gourmet Garden Cilantro Blend
1 med. onion, diced
2 Tbl. garlic, chopped fine(refrigerated jar stuff is just right)
1 Tbl. Kosher Salt
1/2 tsp. black pepper
1 Tbl. Sriracha Sauce
20 Fajita size flour tortillas

In a very large mixing bowl combine enchilada sauce, cream of chicken soup and evaporated milk.  Pour one cup of mixture into 2 9x13 inch pans sprayed with non-stick spray.  Remove 4 cups of mixture into a separate small bowl.  To remaining mixture in large bowl add diced chilies, sour cream, Gourmet Garden Cilantro Blend, onion, garlic, salt, pepper, and sriracha sauce and mix well.  Add shredded chicken, 2 cups of shredded Monterey Jack cheese, and corn and combine well.

Spoon 1/3-1/2 cup mixture into center of each flour tortilla and roll.  Place seam side down in baking dish.  Each pan should hold 9-10 tortillas.  Repeat until both pans are filled, may need to turn some enchiladas sideways to fit in pan.  Divide remaining liquid that was set aside and pour over rolled tortillas to coat.  Split remainder of Jack cheese and cover with non-stick foil, or spray a piece of foil with non-stick spray and cover sprayed side down.  Bake at 350 for approx. 45 minutes.  Remove foil and bake an additional 10-15 minutes, until cheese is golden and browned.