Heat a large nonstick skillet over med-high heat. Add chicken and onion and cook, breaking it up into crumbles.
Melt butter in a medium saucepan over med-high heat. Add garlic and jalapeños and saute 1 min. Sprinkle with flour and cook 30 sec stirring constantly. Add broth, taco seasoning, tomato sauce, corn, and black beans. Bring to a boil. Cook for about 5 min, stirring occasionally. Add chicken mixture to tomato mixture.
Place 4 corn tortillas in a greased baking dish. Top with 1 cup of mixture. Repeat layers, ending with a final sheet of tortillas and a last layer of mixture spread over the tortillas. Top with cheese. Bake for 10 min or until cheese melts. Cool slightly before slicing. Top with cilantro and lime juice.