Creamy Corn and Spinach Enchiladas

Name: Creamy Corn and Spinach Enchiladas
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped (about 1 cup); 2 1/2 cups shredded rotisserie chicken, pulled apart by hand; 1 (4-ounce) can diced mild green chiles; 2 teaspoons chili powder; 1 (14 3/4-ounce) can cream-style corn; 1 (10-ounce) box frozen creamed spinach, thawed; 1/2 cup light sour cream; 1 cup already shredded Monterey jack cheese (4 ounces); 1/2 teaspoon salt; 12 super size corn tortillas (each about 6 1/2-inches across); 3/4 cup green taco sauce or salsa verde (not chunky); Shredded Monterey jack cheese, to taste; 1/2 cup finely chopped cilantro leaves