Mom's pool of ideas
Chicken enchiladas * 6-8 corn tortillas, 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn, 4 cups shredded mexican blend cheese (divided), 3 tablespoons butter, 3 tablespoons flour, 1-1/4 cups chicken broth, 1 (10 ounce) can cream of chicken soup, 1 cup sour cream, 1 (4 ounce) can chopped green chilies, 1/4 teaspoon black pepper, 1/4 teaspoon salt * bake at 350° for 25-30 minutes