White Chicken Enchiladas

By gstark

Ingredients

• 2-1/2 cups Cooked, Shredded Chicken
• 1 cups Chicken Broth
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 2 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-1/2 cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• cover with Frontera Verde Salsa and cheese

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

bake at 350 degrees for 30 minutes.