Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In a 10-inch nonstick skillet, heat oil over medium heat.
Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender.
In a medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended.
Slowly add to the hot mixture in the skillet, stirring constantly.
Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce.
Place 2 tortillas at a time on a microwavable plate; cover with a paper towel.
Microwave on High 10 to 15 seconds or until softened.
Spoon about 1/3 cup chicken mixture down the center of each warm tortilla.
Roll up tortillas; arrange, seam sides down, in a baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven. Uncover; sprinkle with remaining 1/2 cup cheese.
Let stand for 5 minutes before serving.
Just before serving, top with tomato and green onions. Serve with salsa.
Enjoy!