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

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.

Preheat oven to 180C/350F.

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

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

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

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.

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

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