Preheat oven to 375 degrees F. Grease a medium pyrex baking dish with nonstick cooking spray and reserve.
Top each flatbread with 4 slices of provolone cheese, 4 slices of ham, and then 1/2 cup of shredded cheese. Roll up each flatbread.
Distribute 1/2 cup of tomato sauce into the greased pirex. Only if desired, stir in a pinch of salt and ground black pepper into the tomato sauce before pouring into the pyrex baking dish. Line up flatbread rolls into the baking dish in one single layer.
Pour the remaining 1-1/2 cups tomato sauce over the flatbread rolls, sprinkle with the remaining 2 cups of shredded cheese, and cover with a greased sheet of aluminum foil. Bake for about 25-30 minutes or until cheese has melted.
Meanwhile, prepare the salsa by mixing together diced tomatoes, corn, onion, cilantro/parsley, and olive oil in a small bowl (only if you desire to serve enchiladas topped with the salsa). Right before serving baked enchiladas, top with the salsa or vegetable mixture and sprinkle with queso fresco or feta cheese. Serve Ham and Cheese Brazilian Enchiladas hot, and enjoy!