Ingredients:
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3 tbsp. canola oil, divided
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12 whole corn tortillas
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1 large onion, diced
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1 whole jalapeño, seeded and finely diced
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2 1/2 c. cooked, shredded chicken
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3 4-ounce cans whole green chiles, diced and divided
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1 tsp. paprika, divided
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2 c. reserved broth from chicken, divided
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1/2 c. heavy cream
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2 tbsp. butter
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2 tbsp. flour
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1 c. sour cream
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2 1/2 c. monterey jack cheese, grated and divided
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Salt and pepper, to taste
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Cilantro, chopped
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Picante sauce (optional)
Instructions:
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Heat 2 tablespoons of canola oil in a small skillet over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place the tortillas on a large towel or stack of paper towels to drain.
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Heat the remaining 1 tablespoon of canola oil in separate skillet over medium heat. Add the onion and jalapeño and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
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In a separate large skillet, melt butter and sprinkle 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 half of the chiles. Reduce heat, then stir in the sour cream. Add 1 1/2 cups cheese and stir to melt. Add the remaining 1/2 teaspoon paprika. Check the seasonings and add salt and pepper as needed.
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To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9-by-13-inch casserole dish.
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Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350°F for 30 minutes. Sprinkle generously with chopped cilantro.
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Serve with picante sauce, if desired.
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Faint. Repeat as needed
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