Step 1

Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.

Step 2

Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.

Step 3

Preheat oven to 180C/350F.

Step 4

Mix together 1/4 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.

Step 5

Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).

Step 6

Divide filling between tortillas, and roll them up like a cigar.

Step 7

Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.

Step 8

Bake for 25 minutes, until bubbly and golden. Serve hot!

Step 9

Optional: Serve Pico de Gallo to top it or serve it on the side. I added avocado to my base Pico de Gallo Recipe.