Easy & Creamy White Chicken Enchiladas

This recipe came from Pinterest, and I must say it's a favorite in the Glass household. It's so easy to make! We love Mexican, but the Mexican places here in Jacksonville just really aren't too up to par with what we're used to. I know, Alabama isn't too much closer to Mexico.. but they've got better Mexican food!

Ingredients:
6-8 corn tortillas (enchilada size)
1 pre-cooked rotisserie chicken, shredded (you can use 1pkg of chicken breasts, cooked, instead)
1c sweet corn
4c shredded Mexi-blend cheese, divided in half
3tbsp butter
3tbsp all-purpose flour
1 1/4c chicken broth
1 10oz can Campbell's cream of chicken
1c sour cream
1/4 tsp black pepper
1/4 tsp salt

Directions:
Preheat the oven to 350 degrees (F). Fill the center of each tortilla with a handful of chicken, one tbsp of corn, and a pinch of cheese. Roll and put in a baking dish, seam down. Repeat until all tortillas are used and in the baking dish. Melt butter over medium heat. Add flour, and whisk to a thick paste. Add chicken broth, cream of chicken, sour cream, salt, and pepper. Whisk gently for five minutes until warm and smooth. Pour sauce over enchiladas and add remaining cheese over the top. Bake in the oven uncovered 25-30 minutes. Serve with extra sour cream or salsa, if desired!