What is better than homemade Chicken Enchiladas that are completely made from scratch? These Chicken Enchiladas are juicy, cheesy, and full of flavor!



  1. Cook chicken by preferred method, boil, bake, or using a rotisserie chicken. 
  2. Once the chicken is cooked, preheat the oven to 350 degrees and grease a 9x13 pan.
  3. Add the cooked chicken to a bowl and shred with a fork.
  4. Add 3/4 cup of shredded Monterey Jack cheese, garlic powder, and cream cheese to the bowl.
  5. Mix the ingredients well. 
  6. In a saucepan, melt butter, stir in flour and taco seasoning, and cook for 1 minute. 
  7. Add 2 cups of chicken broth and whisk until smooth. 
  8. Add 1/2 cup of shredded cheese and heat over medium heat. 
  9. Stir in 1 cup of Avocado Tomatillo Salsa and sour cream.
  10. Remove pot from heat. 
  11. In each tortilla shell add in some chicken and cheese mixture. Roll up and place in baking dish.
  12. Pour sauce over enchiladas and top with remaining cheese. 
  13. Bake for 22 minutes and then high broil for 3 minutes to brown the cheese. 
  14. Use remaining Avocado Tomatillo Salsa as a condiment on the side.