Ingredients

The following ingredients have 6 Servings
  • 2 1/2 c. cooked, shredded chicken
  • 2 c. reserved broth from chicken
  • 3 tbsp. canola oil
  • 12 whole corn tortillas
  • 1 large onion, diced
  • 3 4-ounce cans whole green chilies, diced
  • 1 whole jalapeno, seeded and finely diced
  • 1 tsp. paprika
  • 1/2 c. heavy cream
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 c. sour cream
  • 2 1/2 c. Monterey Jack cheese, grated
  • Salt and pepper, to taste
  • Picante sauce (optional)
  • Cilantro, chopped

Instruction

  • 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, half of 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.
  • In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed. 
  • 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.
  • Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
  • Serve with picante sauce, if desired.
  • Faint. Repeat as needed.