Preheat oven to 400°. Spray 13 X 9-inch glass baking dish with nonstick cooking spray. Spread 1/2 cup salsa verde in bottom of dish; set aside.
Combine chicken, 1 cup cheese and onion in bowl in large bowl; set aside.
Melt 1 tablespoon Country Crock® Spread in 12-inch skillet over medium heat and cook 2 tortillas, turning once, 2 minutes or until softened. Repeat with remaining Spread and tortillas.
Evenly divide chicken mixture onto tortillas; roll up. Arrange enchiladas, seam-side-down, in prepared baking dish. Top with remaining 1-1/2 cups salsa, then sprinkle with remaining 1 cup cheese. Bake 20 minutes or until bubbling and cheese is melted.