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1.Preheat oven to 350 degrees F.
2.Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
3.Roll and place in the bottom of a baking dish with the seam side down.
4.In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5.Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
6.Whisk gently for about 5 minutes until warm and smooth.
7.Pour the sauce over the enchiladas and top with remaining shredded cheese.
8.Bake for 25 to 30 minutes and serve warm.
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