Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened, about 3 minutes.

Step 3

Stir in the corn, green chilies, cumin, chili powder, salt, and pepper. Cook for another 2 minutes.

Step 4

Mix in the shredded chicken and half of the sour cream. Remove from heat.

Step 5

Spread a small amount of chicken broth in the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.

Step 6

Combine the remaining sour cream and chicken broth in a bowl, then pour over the rolled tortillas.

Step 7

Sprinkle with Monterey Jack and Parmesan cheeses.

Step 8

Bake for 25-30 minutes, or until the cheese is bubbly and lightly browned.