Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish.

In a medium sauce pan, melt the butter over medium-high heat. Saute the serrano pepper and garlic for 1 minute. Stir in the flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the salsa verde, cilantro & Greek yogurt until combined. Remove from heat.

While the sauce is cooking, saute your chopped onion & corn in a skillet over medium heat until they begin to caramelize. Add the minced garlic & saute for about another 30 seconds to 1 minute or until the garlic becomes fragrant.

Add about 3/4 cups of the enchilada sauce to the bottom of the prepared pan. In a large bowl, combine the chicken, about 1/2 of the shredded Monterrey Jack cheese, corn & onion. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with the remaining cheese and bake for 15-20 minutes or until bubbling and lightly brown on top.

Serve immediately.