Corn and Chicken Enchiladas

Remove husks from corn. Cut kernels from corn to make 4 1/2 cups. Reserve 1 1/2 cups kernels for filling. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook 2 to 3 minutes. Add chile and 3 cups of the corn kernels; cover and cook 4 to 6 minutes or until corn is tender, stirring occasionally. Cool slightly. In blender container, combine milk, salt and corn mixture; blend until coarsely pureed. Set aside. Heat oven to 350 °F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine reserved 1 1/2 cups corn kernels and all remaining filling ingredients; mix well. In small skillet over low heat, heat each tortilla until softened. Place about 1/2 cup filling on each warm tortilla; roll up and place seam side down in sprayed baking dish. Top with corn sauce; sprinkle with 1 cup cheese. Bake at 350 °F. for 20 to 25 minutes or until thoroughly heated. Just before serving, sprinkle with cilantro.