White Chicken Enchiladas

White Chicken Enchiladas
Recipe from The Pioneer Woman Cooks Food from my Frontier


INGREDIENTS:

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 2-3 hot chiles, such as jalapenos
• 1 large onion, diced
• 1 jalapeno, seeded and finely diced
• 1 tablespoon canola oil
• 2 1/2 cups shredded cooked chicken
• 3 cups low-sodium chicken broth, plus more as needed
• 1 1/2 cups heavy cream
• 1 teaspoon paprika
• dash of salt
• 4 tablespoons (1/2 stick) butter
• 1/3 cup all-purpose flour
•  2 1/2 cups grated Monterey Jack cheese
• 1 cup sour cream, plus more for serving
• 16 small corn tortillas
• fresh cilantro, for serving
• salsa or picante sauce, for serving

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Begin by roasting the bell peppers and chiles on a grill (or directly under the broiler) until the skin is mostly black.
3. Throw the chiles into a plastic storage bag and seal it.  Let them steam inside the bag for 30 minutes or so.
4. Core and seed the peppers, then scrape off the black skin.
5. Chop them up, then set them aside.
6. In a large skillet over medium heat, saute the onion and jalapeno in the canola oil until the onion is translucent, 2-3 minutes.
7. Throw in the chicken, then stir in 1 cup of the chicken broth.  Add 1 cup of heavy cream and 1/2 teaspoon paprika with the salt.  Then add half of the chopped peppers, and stir the mixture around to cook for a couple minutes.
8. IN a separate skillet over medium-high heat, melt the butter.  Sprinkle in the flour and whisk it together to combine.  Cook, whisking constantly, for 1 minute.  
9. Pour in the remaining 2 cups of chicken broth, stirring constantly.  Stir and cook until the mixture is smooth, 1-2 minutes.  Pour in the remaining 1/2 cup heavy cream with 1/2 teaspoon paprika and 1 1/2 cups grated cheese.
10. Finally, stir in the sour cream and the rest of the chopped peppers.  If the sauce needs thinning, splash as much broth as needed.  Give the sauce a taste and add salt if needed.
11. Warm the tortillas in the microwave until they are very soft.
12. Place a small amount of the chicken mixture and a small amount of cheese in the center of a tortilla.  Fold over the edges and place it seam side down in a baking pan.  Repeat with all the tortillas.
13. Pour the sauce over the top of the pan and sprinkle with the remaining 1 cup grated cheese.  Bake for 20-25 minutes or until bubbly.  Serve with sour cream, salsa, and chopped cilantro.  I also made Ree Drummond's Corn Casserole to serve as a side dish.

-Alyssa