In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through.

Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes.

Warm corn tortillas in microwave under a towell.

Fill tortillas, roll up, and place in a 13x9 baking pan untill full. Spoon a tablespoon of salsa verde over each, cover with shredded cheese.

Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving.