Preheat your oven to 400°F (200°C), gather and measure all ingredients.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat, whisk in 2 tablespoons of all-purpose flour to create a light roux.

Gradually pour in 1 cup of skim milk and 1 cup of chicken broth, whisking continuously to avoid lumps, cooking until thickened.

Add 1 cup of sour cream, 1 teaspoon ground cumin, the chopped green chilis, 1 teaspoon chili powder, and salt and pepper to the thickened sauce, whisk everything together.

In a large bowl, combine 2 cups of shredded rotisserie chicken, 1 cup of frozen corn, and sliced green onions, pour the creamy sauce over and mix gently.

Warm the corn tortillas in a skillet until pliable, about 10-20 seconds on each side.

Spoon about 3 tablespoons of the filling onto each tortilla, top with shredded mozzarella cheese, and fold them in half, placing seam-side up on a baking sheet.

Bake for 12-15 minutes until the cheese is melted and edges are golden brown.

Allow to cool slightly before serving, and enjoy with toppings like salsa or fresh jalapeños.