In a medium-sized mixing bowl combine sour cream, 4 cups Monterrey Jack cheese, cumin, cilantro, and flour.

In a blender combine green salsa, chicken broth, corn starch, and lime juice. Blend until smooth, mixture will be thin.

Spread ½ C sauce on the bottom of 2 9x13" pans. Warm tortillas until pliable and do not crack while rolling,

Spread about ¼ C of cheese filling down the center of each tortilla and roll. Place rolled tortillas in pans.

Top each pan of rolled tortillas with ½ C of sauce and remaining 1 C of cheese. Sprinkle diced tomatoes over the top.

Bake at 400° for 15 minutes for until the cheese is melted and starting to brown. If additional browning is desired, turn on broiler and continue to cook an additional 1-2 minutes.