Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch pan with the butter.

Step 3

In a large bowl, add the chicken, 1/2 of the green chiles, the corn, the cumin, 1 teaspoon of the coriander, 2 tablespoons of the cilantro, 2 of the sliced scallions, the lime zest, the salt, and the pepper, and mix to combine.

Step 4

In a medium pot over medium heat, heat the olive oil.

Step 5

Add the shallot to the hot oil and sauté until golden and fragrant, about 3-4 minutes.

Step 6

Reduce the heat to medium-low.

Step 7

Add the flour to the cooked shallot and cook, while stirring, until toasted, about 2 minutes.

Step 8

Gradually add the broth and cook, while whisking, until all of the broth is added and incorporated.

Step 9

Bring the sauce mixture to a simmer and allow the sauce to thicken.

Step 10

Turn off the heat and let the sauce cool, about 5 minutes.

Step 11

Add the sour cream to the sauce mixture and whisk until smooth.

Step 12

Add the remaining green chiles, the remaining coriander, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper to the sauce mixture and stir to combine.

Step 13

Wrap the tortillas in aluminum foil and place them in the oven until pliable and warmed through, about 10-15 minutes.

Step 14

To the center of each tortilla, add 3 tablespoons of the queso fresco, 2 tablespoons of the sauce, and 1/2 cup of the chicken filling.

Step 15

Roll up each tortilla and lay them side-by-side, seam-side down, in the bottom of the prepared pan.

Step 16

Pour the remaining sauce on top of the enchiladas, then top with the remaining queso fresco.

Step 17

Bake, uncovered, until golden and the edges are crispy, about 20-25 minutes.

Step 18

Transfer the enchiladas from the oven and allow them to cool, about 5 minutes.

Step 19

Serve the enchiladas topped with the remaining scallions and the remaining cilantro.