In a frying pan, melt the butter over medium heat. Then, add the flour and cook for 1 minute.

Next, add the milk and whisk the mixture until it thickens, which should take approximately 30 seconds to 1 minute. Then, include the sour cream and chicken broth, and continue to whisk and cook the mixture for 2 minutes or until it thickens slightly. Add the cumin, jalapeños, salt, and pepper, and stir everything together. Remove the pan from heat and set aside.

Preheat your oven to 180 degrees Celsius.

Combine 1/4 cup of the white sauce with the chicken, corn, green onion, 1 cup of grated cheese, salt, and pepper. Mix everything together well.

Warm the tortillas in the microwave for 15 seconds to prevent them from cracking when rolled up.

Divide the filling evenly among the tortillas and roll them up tightly, similar to a cigar shape.

Spread 2 tablespoons of the white sauce on the base of a baking dish. Then, place the rolled-up enchiladas in the dish with the seam side facing down. Pour the remaining white sauce over the enchiladas and sprinkle the remaining cheese on top.

Place the baking dish in the oven and bake for approximately 25 minutes, or until the top becomes bubbly and golden. Once done, remove from the oven and serve hot.