Preheat 400 degrees. Line a baking sheet with parchment paper.

Put the butter in a medium-size saucepan on medium heat. Slowly add in flour, stirring as you add.

Continue to stir while cooking for one minute.

Whisk in milk, chicken broth, cumin, chili powder, sour cream, salt and pepper.

Reduce the heat to medium-low. Continue to stir until the sauce thickens.

Add shredded chicken, corn, jalapenos in a bowl. Stir to mix. Pour the sauce over the chicken mixture.

Stir to combine.

Toast dry tortillas in a medium skillet on medium-low heat for 5 seconds.
(If you prefer a crisp tortilla add butter to the skillet before adding the tortilla.) Scoop about two tablespoons of chicken mixture into half or each tortilla.

Top with one tablespoon shredded cheese. Fold the second half of the tortilla over the filling.

Lightly spray the tortillas with butter baking spray before going into the oven. The butter spray will crisp the tortillas a little bit.

Lay each filled tortilla on their side on the lined baking sheet. Bake at 400 degrees for 12 minutes.

Serve immediately.

Leftovers can be stored in the refrigerator or can be put in the freezer.