Add butter, onion and garlic in a skillet and heat on medium heat, until onions are translucent.
Add salt, cumin, flour, broth and chilies and mix well. Continue to heat over medium heat just until boiling and bubbly. Reduce heat to low and continue to simmer for 10 minutes, stirring occasionally. Remove from heat.
Spoon a small amount of mixture onto the bottom of the prepared pan. Spread sparingly.
Place 4 corn tortillas on a microwave safe plate and microwave for 10 seconds. Fill the tortilla with about 2 tablespoons chicken, 1 tablespoon sauce and 2 tablespoons shredded cheese.
Roll up and place, seam side down, into prepared pan. Repeat until pan is full.