In a small saucepan, mix chicken broth and milk or coconut milk over medium heat. Once heated thoroughly, whisk in the flour and allow to thicken. Add salt and pepper to taste.
Reserve about a cup for the topping.
In a large mixing bowl combine the broth mixture, chicken, sour cream (or yogurt), 1 ½ c. each Monterrey Jack and Colby cheeses, green chilies and onion.
Place ½ cup of the mixture on each tortilla; roll up and place seam side down in a 3 quart oblong baking dish.
Spread the reserved broth mixture over the top thinly.
Bake at 350 F for 20 - 25 min.
Remove from heat and sprinkle with 1 cup Colby cheese and continue baking 5 minutes until the cheese is melted.
Serve and enjoy!
I use a whole chicken that I have cooked in the crock pot. One whole chicken yields about 4 c. cooked meat.
This recipe was designed to be a delicious way to reap the benefits of broth, plus natural protein sources.
I normally cook a whole chicken covered with water in the crockpot for 4 hours on high, allow it to cool and separate the meat from the bones. Use the water the chicken cooked in for broth. Don't forget to use the bones for bone broth! Chicken broth is so delicious and is definitely one of the easiest broths to make regularly (if nothing else because the bones are much easier to source for most people).
And of course, there's no problem if you can't put the chicken in a crockpot. Just make sure it's properly shredded.
If you are on a gluten-free diet, you can still enjoy the great taste of Easy Chicken Enchiladas - just substitute corn tortillas for the flour tortillas and white rice flour for the flour. That will give it a nice salty crunch flavor that you may like even better. I know there are some true fans of corn tortillas out there!