White Chicken Enchiladas

White Chicken Enchiladas

White Chicken Enchiladas


2-1/2 cups Cooked, Shredded Chicken

2 cups Reserved Broth From Chicken

3 Tablespoons Canola Oil

12 whole Corn Tortillas

1 whole Large Onion, Diced

3 whole 4 Oz Cans Whole Green Chilies, Diced

1 whole Jalapeno, Seeded And Finely Diced

1 teaspoon Paprika

1/2 cup Heavy Cream

2 Tablespoons Butter

2 Tablespoons Flour

1 cup Sour Cream

2-1/2 cups Monterey Jack Cheese, Grated

Salt And Pepper, to taste

Picante Sauce (optional)

Cilantro, Chopped

See full instructions on : thepioneerwoman.com

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