Lighter Chicken Enchiladas

I love enchilada's but a lot of time when I make or order them they seem really heavy and saucy.  This "lighter" enchilada recipe is a great alternative to the red sauce usually found in enchilada's.  Everything about this meal is gluten-free except you have to add a little flour to the sauce to thicken it.  I'm wondering you can replace the flour with a little corn starch?  What do you think Julie?

Ingredients:

Serves 4

• Coarse salt and ground pepper
  
• 3 boneless, skinless chicken breasts, or I about 8 chicken breast tenders
  
• 2 tablespoons vegetable oil, such as safflower
  
• 2 garlic cloves, minced
  
• 1/4 cup all-purpose flour
  
• 1 teaspoon ground cumin
  
• 1 to 2 tablespoons minced canned chipotles in adobo (I used 2 chipotles and our dish was very spicy)
  
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
  
• 8 corn tortillas
  
• 1/2 cup grated Monterey Jack cheese I also used a little Cheddar
  

Directions:

1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
   
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
   
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.