1. Preheat the oven to 350*
2. Lightly spray a 9x13 baking dish with nonstick spray
3. In a skillet over medium high heat, add Olive Oil
4. Saute the onion and garlic for 3 to 4 minutes
5. Cook until the onion has softened
6. In a mixing bowl combine the flour, broth, cumin or coriander and the black pepper with a whisk until combined
7. Slowly add the mixture to the skillet
8. Continue to cook for about 5 minutes until the mixture thickens slightly, remove from heat
9. Stir in the Sour Cream until well blended
10. In a mixing bowl, combine the shredded chicken, corn, ½ cup cheese, ½ cup of the sauce from the skillet, the cilantro and the chilis
11. Warm the tortillas slightly with a damp towel in the microwave
12. Lay two tortillas in front of you
13. Spoon a small amount, about ⅓ cup, of the mixture in the center of each tortilla
14. Roll the tortillas, repeat until all tortillas are filled
15. Lay seam side down in the prepared baking dish
16. Cover the enchiladas with the remaining sauce
17. Cover the baking dish with Aluminum foil and place in oven
18. Bake for 35 minutes, remove from oven and remove the foil
19. Sprinkle the remaining cheese over the top of the tortillas
20. Let stand for 5 minutes before serving
21. Just before serving, top with chopped tomato and Green onions,
22. Serve with salsa if desired.