Add half of your cheese to the chicken. Stir in the diced green chiles and salt. Mix these ingredients until they are well combined.

Warm your corn tortillas in the microwave briefly. This makes them soft and very easy to roll. Place a scoop of chicken inside each one.

Roll the tortillas tightly around the chicken filling. Place them seam-side down in the baking dish. Line them up in a single, neat row.

Melt butter in a saucepan over medium heat. Whisk in the flour to make a paste. Slowly pour in the chicken broth and whisk.

Add the sour cream to the warm sauce. Do not let the sauce come to a boil. Pour this creamy mixture over the rolled tortillas.

Sprinkle the remaining cheese over the top layer. Bake the dish for twenty minutes until bubbly. The cheese should look melted and slightly golden.