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