1. Heat a large skillet over medium heat. Add the oil, Swiss chard, salt (in moderation) and pepper. Cover, and cook for 4-5 min., stirring occasionally, until the greens are wilted and tender. Remove from heat and set aside.
2. In a large bowl, combine the cooked chard, shredded chicken, chilies, cilantro, green onions, corn, 11⁄2 cups shredded cheddar cheese, cumin, chili and garlic powder. Mix well.
3. Spray a large slow cooker with nonstick spray. Pour enough enchilada sauce on the bottom of the slow cooker to cover it. Place 5 tortillas on top, followed by 1/3 of the chicken mixture, and top with 5 more tortillas and 1⁄4 cup sauce. Repeat, 2 more times, starting with the chicken. Cover the top with remaining enchilada sauce and reserved 1⁄2 cup cheese.
4. Place the slow cooker on low, and cook for a maximum of 3 hours (cooking any longer might burn).
518 calories, 24g fat, 9g saturated fat, 171mg cholesterol, 1031mg sodium, 38g carbohydrate, 7g fiber, 6g sugar, 39g protein