Preheat oven to 350ºF. Lightly spray 9×13″ glass dish with nonstick cooking spray.
Spread about 4 tablespoons of red enchilada sauce in the top half of the baking dish, lengthwise. Spread about 4 tablespoons of green enchilada sauce in the bottom half of the baking dish. Set aside.
In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and the salsa.
Prepare corn tortillas, about 5 at a time, in between a damp paper towel and in the microwave for about 30 seconds. This will keep them from cracking when you roll them.
Fill corn tortillas evenly with chicken/cheese filling, and roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.
Top with any desired toppings and serve.