Preheat oven to 375 degrees. Cook ground beef in medium nonstick skillet over medium heat until no longer pink; drain. Add green onions and garlic; cook and stir 2 minutes.

Combine meat mixture, rice, 1 cup tomato, corn, 1/2 cup cheese and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place seam-side down in 13- by 9-inch baking dish that has been sprayed with cooking spray. Spoon enchilada sauce evenly over enchiladas.

Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Starch, 2 Meat, 1 Fat.

Nutrition Facts: Calories 438; Calories from Fat 21%; Total Fat 11g; Saturated Fat 4g; Protein 27g; Carbohydrates 64g; Cholesterol 42mg; Sodium 783mg.