In a medium bowl cream together the cream cheese and the Greek yogurt. Stir in 1/2 cup of the salsa and mix.
Add the spices to the cream and Greek yogurt mixture and mix well. Now mix in the corn and shredded cheese.
Add the shredded chicken and stir to combine everything well.
Start by spreading about 1/2 cup of the salsa verde over the bottom of a baking dish. Place the filling on a flour tortilla, roll up and transfer to the baking dish.
Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top.
Serve warm with rice, calabacitas, beans or your favorite Mexican dish.