INGREDIENTS
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6-8 corn tortillas (enchilada size)
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1 pre-cooked plain rotisserie chicken, shredded
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1 cup sweet corn
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4 cups shredded Mexican blend cheese, divided in half
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3 tablespoons butter
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3 tablespoons all purpose flour
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1-1/4 cups chicken broth
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1 – 10oz can cream of chicken soup
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1 cup sour cream
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1 – 4oz can chopped green chiles
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¼ teaspoon ground black pepper
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¼ teaspoon sea salt