Preheat your oven to 400°F (200°C). Measure out the skim milk, chicken broth, and sour cream. Chop canned green chilis and slice the green onions. Ensure shredded chicken and frozen corn are ready.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux, cooking for about 1 minute until lightly golden. Gradually whisk in the milk and chicken broth, followed by sour cream until smooth. Add cumin, green chilis, chili powder, salt, and pepper, and let simmer for 3-5 minutes until thickened.

In a large mixing bowl, combine the shredded chicken, frozen corn, and chopped green onions. Pour the thickened sauce over the chicken mixture, stirring until evenly coated.

Heat a non-stick skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until pliable. Keep covered with a kitchen towel to retain warmth.

Take each warm tortilla, place about 3 tablespoons of the creamy filling in the center, and sprinkle shredded mozzarella cheese over it. Fold the tortilla in half and place seam-side up on a parchment-lined baking sheet.

Bake in preheated oven for 12-15 minutes until the cheese is melted and tortillas are golden brown. Let cool for 1-2 minutes before serving.