Instructions

• In a pan on the stove melt your butter over medium heat, stir in your flour quickly, it will form a paste.
• Whisk in your milk till the paste has dissolved, about 1 minute, stir in sour cream and broth and cook for 2 minutes stirring often, the sauce should thicken.
• Add seasonings and green chilies, remove from heat and set aside (you can give it a few stirs while it is set aside so it does not set too much).
• Preheat oven to 400°F, line a large baking sheet with parchment paper.
• In a bowl mix your shredded chicken, corn and green onion together, pour in your cream sauce and mix well.
• Heat a small frying pan on the stove over medium heat and add some cooking spray. Heat up one tortilla at a time, place in pan and give the tortilla a light spray, warm about 20 seconds on each side then place on your baking tray.
• Scoop about 2 tablespoon of chicken mixture into your tortilla, top with 1 tablespoon shredded cheese and fold over, repeat with all 14 tortillas. I lightly sprayed all of the tortillas just before going into the oven to "crisp" them up a bit.
• Bake in the oven for approx 12 minutes. Serve immediately, makes 14 tacos. They will freeze well, store in the fridge.