Creamy Chicken Enchiladas

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for about 15–20 seconds. Place tortillas on a paper towel-lined plate to drain.

Heat the remaining 1 tablespoon canola oil in a separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add cooked chicken, half of the green chilies, and half of the paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir. When mixture begins to bubble, turn off and remove from heat.

In a medium sauce pan, melt butter and add in flour. Whisk together and cook over medium heat for one minute. Pour in the remaining 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the remaining chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cup of Colby Jack and 1 cup of cheddar and stir to melt. Add the remaining paprika, cumin and cayenne pepper.

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 350ºF for 40 minutes. Sprinkle generously with chopped cilantro.

Serve with salsa, if desired (I have a great recipe in my recipe box or on my blog).