Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through. Remove from heat and stir in shredded chicken.
Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer. Repeat layers. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro.
To Freeze: Freeze in freezer safe container
To Reheat: Defrost. Bake in the preheated 350 degree oven for 45 minutes.