Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 ½ cups diced white or yellow onion
  • 3 cups cooked shredded chicken
  • 4 ounce can diced green chiles
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ancho chile powder
  • 2 cups chicken broth (divided)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup half-and-half
  • 1 cup plain Greek yogurt
  • 3 ounces cream cheese
  • 2 cups shredded Monterey Jack cheese
  • 10 small flour tortillas
  • Cilantro (optional)
  • Queso fresco (optional)

Instruction

  • Preheat oven to 350 F. Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a large skillet over medium-low heat.
  • Add onion, and cook for 2-3 minutes.
  • Stir in chicken, green chiles, paprika, chile powder, and 1/2 cup chicken broth.
  • In a separate saucepan, melt butter.
  • Whisk in flour, and cook for 1 minute.
  • Stir in half-and-half, Greek yogurt, cream cheese, and remaining 1 ½ cups chicken broth.
  • Whisk in 1 ½ cups shredded cheese until melted.
  • Season with salt and pepper to taste.
  • To assemble, spoon chicken mixture down center of each tortilla.
  • Roll tortillas up, and place seam side down in prepared baking dish.
  • Pour cheese mixture all over the top of the enchiladas.
  • Sprinkle with remaining 1/2 cup Monterrey Jack.
  • Cover with greased foil, and bake for 15 minutes.
  • Remove foil, and continue baking for 15-20 more minutes, or until hot, bubbly, and very lightly browned at the edges.
  • Top with chopped cilantro and crumbled queso fresco just before serving.