Prepare the Enchilada Filling:

1. Sauté diced onion and poblano peppers in 2 tablespoons of canola oil over medium heat until softened (about 7 minutes).
2. Add the chopped chicken, minced garlic, corn, kosher salt, cumin, and chili powder. Stir until thoroughly combined and cook until the garlic is fragrant.
3. Add the chicken broth or water and cook for 2 to 3 more minutes. Remove from heat and set aside.

Prepare the Cheese Sauce:

1. Melt butter in a sauce pot over medium-low heat, add flour and whisk until smooth paste forms. Stir continuously for 1 minute.
2. Slowly add in your milk a little at a time allowing the sauce to heat up between additions.
3. Bring sauce to a simmer, add salt, and cook for 10 minutes until the sauce is slightly thickened. Be sure to stir and scrape the sides of the pot occasionally to avoid burning. 
4. Remove from heat and stir in your shredded cheeses. Check for seasoning, and add additional kosher salt if needed. 

Assemble Enchiladas:

1. Preheat oven to 375 degrees F and grease the bottom of a 9×13 inch baking dish. 
2. Lay out a large flour tortilla on your work surface and cover with a layer of refried beans and salsa verde. Use the salsa verde sparingly as you will want to have some leftover for topping the enchiladas. 
3. Spoon the enchilada filling over the center of the tortilla and top with cheese sauce (or shredded cheese if you skipped making the sauce).
4. Roll up the tortilla and place seam side down in your prepared baking dish. You may need to fold the ends under so the enchiladas will fit.
5. Repeat steps 1-3 with the remaining tortillas.
6. Spoon the remaining salsa verde and cheese sauce (or shredded cheese) over the top of the enchiladas and cover the baking dish with aluminum foil.
7. Bake for 15 minutes, and remove foil to bake uncovered for an additional 5 minutes. 
8. Top with fresh cilantro and sliced avocado and enjoy!