The Best Chicken Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
adapted from
  • For The Chicken Filling:
  • 2 lbs cooked shredded chicken
  • 16 oz. jar salsa
  • 1 pkg taco seasoning mix
  • For The Enchiladas:
  • 10-12 flour tortillas
  • 2 c. shredded Monterey Jack Cheese
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 c. Chicken Broth
  • 1 c. Sour Cream
  • 4 oz. can diced green chilis
  1. Combine shredded chicken, salsa and taco seasoning in a slow cooker and cook on low for 4-6 hours. This can be done ahead, and stored in the refrigerator and freezer.
  2. Preheat oven to 350.
  3. Combine shredded chicken mixture with 1 cup Monterey Jack Cheese.
  4. Spoon into tortillas and roll up.
  5. Place in a greased 9 x 13" pan.
  6. In a saucepan, melt butter.
  7. Add flour and cook on medium, stirring constantly.
  8. Add chicken broth and cook on medium heat, stirring occasionally until thickened.
  9. Remove from heat, and stir in sour cream and green chilis.
  10. Pour over enchiladas and top with remaining 1 cup Monterey Jack cheese.
  11. Bake uncovered for 20-22 minutes, then broil for 2-3 minutes until cheese is lightly browned.
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