Crockpot "Creamy" Chicken Enchiladas

Last night was a definitive "What Recipe?" moment in our house. I was going to make crockpot chicken enchiladas, using the broth that I was crocking the chicken breasts in to make the creamy sauce to add to the inside of the enchilada (with a bit left over to drizzle over the top).

Well, we got home later than I had planned and most of the sauce had baked away and what was left was already thickened. Time to make things up as I go along. I had also planned on making a corn salsa (corn, black beans, red peppers)... but our red peppers had gone bad and we didn't have any corn. So, uhm, mixed veggies were substituted instead.

What follows is definitely my best guess.....

Crockpot "Creamy" Chicken Enchiladas

Filling:
~1 cup chicken broth (I had measured out a cup, then decided I needed more once I put the chicken in)
1 pkg taco seasoning
1 lb chicken breasts
cheese
green enchilada sauce

Sauce:
1 tbsp butter
all-purpose flour (measure out about 1 1/2 tbsp)
chicken broth
milk
salt
poultry seasoning

Pour chicken broth into crockpot, whisk in taco seasoning. Add chicken and cook on low for 6-8 hours until the chicken is done and sauce has thickened.

Preheat oven to 350ºF. Shred chicken, mix in thickened sauce from the crockpot. Place in tortillas, top with with cheese and green sauce and roll. Place in baking dish, seam-side down.

Heat pan over medium-high heat. Add in butter and melt. Sprinkle in flour, whisking constantly, until it starts to thicken and form a roux. Add in chicken broth, milk, more flour, allow to thicken, again whisking constantly. Add in salt and poultry seasoning to taste.

Pour sauce over tops of enchiladas. Sprinkle with cheese and green sauce. Bake at 350ºF for 15-20 minutes or until cheese is melted and heated through.