Chicken Enchiladas

INGREDIENTS:
1/4 cup butter
1/4 cup all purpose flour
4 cups water
3 Tablespoons chili powder
1 teaspoon garlic salt
1 rotisserie chicken
1 small can refried beans
1 can sweet corn
1 package shredded cheese, Mexican mix
4 large tortillas

DIRECTIONS:
1 - Preheat oven to 350 degrees
2 - In a medium saucepan, melt butter.  Stir in the flour until smooth.  Add water and bring to a boil.  Let boil approximately 1 minute.
3 - Add chili powder and garlic salt.  Bring to a boil.  Reduce heat and simmer approximately 10 minutes, uncovered and allow sauce to slightly thicken.
4 - Assemble each enchilada by spreading refried beans in the center of the tortilla and topping the refried beans with shredded chicken, corn (approximately 1 Tablespoon), and shredded cheese.
5 - Spread 1/4 of the sauce in the bottom of a greased square casserole dish.  Place each enchilada, seam down, in the casserole dish.
6 - Pour the remaining sauce over the top of the enchiladas and top with more shredded cheese.
7 - Bake uncovered for 20-25 minutes or until cheese on the top of the enchiladas is melted.

THOUGHTS:
So so so delicious.  Is rotisserie chicken ever bad?