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In a large bowl, combine shredded chicken, salt and taco seasoning.
In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
Add chicken broth to the roux and cook until the sauce thickens about 5 minutes. Remove from heat, let cool for a few minutes, then mix in sour cream and green chiles.
Add the chicken mixture to the center of each tortilla, sprinkle with cheese, and roll tightly. Place seam-side down in a greased 9×13 baking dish.
Pour the sauce over the enchiladas, then top with the remaining cheese.
Bake at 350°F for 20-25 minutes, until bubbly and golden. For a golden-brown finish, broil for the last few minutes—watch carefully to avoid burning.
Serve with cilantro, green onions, sour cream, and jalapenos.