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1
Heat 2 tablespoons canola oil in a small skillet over medium-high heat.
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2
Fry tortillas for about 1520 seconds.
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3
Place tortillas on a paper towel-lined plate to drain.
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4
Heat the remaining 1 tablespoon canola oil in a separate skillet over medium heat.
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5
Add onions and jalapenos and saute for 1 minute.
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6
Add cooked chicken, half of the green chilies, and half of the paprika.
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7
Stir together.
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8
Add 1/2 cup chicken broth and stir.
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9
Add cream and stir.
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10
When mixture begins to bubble, turn off and remove from heat.
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11
In a medium sauce pan, melt butter and add in flour.
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12
Whisk together and cook over medium heat for one minute.
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13
Pour in the remaining 1 1/2 cups chicken broth.
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14
Whisk together and cook for another minute or two.
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15
Stir in the remaining chilies.
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16
Reduce heat, then stir in sour cream.
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17
Add 1 1/2 cup of Colby Jack and 1 cup of cheddar and stir to melt.
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18
Add the remaining paprika, cumin and cayenne pepper.
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19
To assemble, spoon chicken mixture on top of tortillas, one by one.
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20
Top with plenty of cheese and roll up.
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21
Place seam side down in a 9 x 13 casserole dish.
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22
Pour cheese mixture all over the top of the tortillas.
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23
Top with extra cheese if youd like, then bake at 350 degrees F for 40 minutes.
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24
Sprinkle generously with chopped cilantro.
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25
Serve with salsa, if desired (I have a great recipe in my recipe box or on my blog).
