Crockpot Chicken Enchiladas

Here’s What You’ll Need:

• 1 pound of chicken breasts

• 3 tbsp butter

• 3 tbsp flour

• 1 cup chicken bone broth

• ½ cup salsa verde (I use the TJ brand(

• ½ cup sour cream

• ½ cup milk

• small can of chopped green chilis

• 4-5 flour tortillas

• 1 cup cheddar jack cheese

• 1 packet of taco seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

Ingredients:

1. In a small pot, melt butter

2. Add flour and whisk until it starts to golden a tad (2 minutes)

3. Whisk in chicken broth and stir for about a minute

4. Add in milk, salsa verde, and sour cream. Whisk

5. Mix in garlic powder, onion powder, 1 tsp of taco seasoning, salt and pepper

6. Pour mixture into crockpot

7. Season chicken breasts with about half of the taco seasoning packet then place in mixture in crockpot

8. Pour green chilis on top

9. Set crockpot for 3 hours on high

10. Take chicken breasts out then shred or chop, then add back in

11. Chop up tortillas into 1 inch squares then add into crockpot

12. Spinkle cheese on top and cook on low for another 15 minutes.

13. Serve over rice!

NOTE: If mixture seems soupy when you take the chicken out to shred, I always ladle some out into a bowl, add chicken back in, add tortillas and mix. If you want, add some of that mixture back to get the consistency you want!