In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add enchilada sauce, flour, chipolte peppers, cumin and oregano; bring to boil. Reduce heat; simmer uncovered for 5 minutes
Meanwhile in a large saucepan, combine the water milk, butter and salt; bring to boil. Remove from heat. Stire in potato flakes until well combined. Add chiles and 1/4 cup of cheese.
Transfer meat mixture to a greased 11x7 baking dish. layer with corn, mashed potato mix and remaining cheese. Sprinkle with green onions.
Cover and bake at 375 degrees for 20 minutes. Uncover and bake 5-10 minutes more or until bubbly. Sprinkle with paprika.