Preheat your oven to 400°F (200°C). Gather all ingredients for easy access.

Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Sprinkle in 3 tablespoons of all-purpose flour, whisk continuously for 1 minute to form a light roux.

Gradually whisk in 1 cup of skim milk and 1 cup of chicken broth, stirring constantly. Add 1 cup of sour cream and whisk until smooth.

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

In a large bowl, combine 2 cups of shredded chicken, 1 cup of frozen corn, and ¼ cup of chopped green onions. Fold in creamy sauce until well coated.

Warm corn tortillas on a skillet for about 30 seconds on each side to make them pliable.

Spoon approximately 3 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle with ¼ cup of shredded mozzarella cheese, then fold tortillas in half.

Arrange folded tacos on a baking sheet lined with parchment. Bake for 12-15 minutes until cheese is melted and tortillas are golden brown.

Let tacos cool for a few minutes before serving with toppings like cilantro or avocado.