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Preheat the oven to 350°F.
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Spray a 13 x 9-inch baking dish with nonstick cooking spray.
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In medium bowl, stir together the broth, flour, cumin, garlic and black pepper with a wire whisk until blended well.
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Add this mixture to a saucepan turned to medium. Stir constantly, cook and stir 5 to 6 minutes until mixture boils and begins to thicken slightly. Stir in sour cream until well blended.
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In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce from the saucepan.
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Depending on how soft the tortillas are...you may want to microwave them for a 10 to 15 seconds to soften them.
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Spoon about 1/3 cup chicken mixture down center of each tortilla.
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Roll up tortillas; and place seam sides down, in the baking dish.
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Top enchiladas with remaining sauce.
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Cover the baking dish with foil.
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Bake 30 to 35 minutes or until sauce is bubbly.
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Remove baking dish from the oven.
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Uncover and sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.
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Just before serving, top with tomato and green onions if desired. Serve with salsa.