With your hands, crush the tofu into a bowl, crumbling until there are no pieces larger than the size of an olive. Mix in the corn, 1/2 cup chopped green onions and taco seasoning.
Coat a slow cooker with cooking spray. Spread 1/4 cup enchilada sauce into the bottom of the insert. Layer about one-third of the tortillas over the sauce. Top with about 1/2 of the tofu mixture. Spread 1/4 cup sauce over the tofu mixture. Top with 1/3 cup cheese. Continue to layer with half of the remaining tortillas, the remaining tofu mixture, 1/4 cups sauce and 1/3 cup cheese. Finish with the remaining tortillas and sauce.
Cover the slow cooker, and cook for three hours on the low setting. Unplug the slow cooker. Top the casserole with the remaining 1/3 cup cheese and cover again. Let sit for 15 minutes before serving.