Preheat your oven to 400°F (200°C). Gather and prepare all your ingredients.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of flour and stir for about one minute.

Gradually pour in 1 cup of chicken broth and 1 cup of skim milk into the roux, whisking continuously. Add 1 cup of sour cream and stir until blended.

Stir in 1 can of green chilis, 1 teaspoon of ground cumin, and 1 tablespoon of chili powder. Simmer for 3-5 minutes.

In a large bowl, mix 2 cups of shredded chicken and 1 cup of frozen corn. Pour the warm sauce over and stir to combine.

Warm the corn tortillas for about 20-30 seconds on each side in a skillet.

Fill each tortilla with 3 tablespoons of the chicken filling and sprinkle with mozzarella cheese. Fold in half.

Place filled tacos on a baking sheet seam-side down and bake for 12-15 minutes until cheese is melted.

Remove from the oven, let cool for a minute, and serve warm with toppings like avocado or cilantro.