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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 no longer than 20 seconds, just to soften (do not allow to become crisp.)
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3
Place tortillas on a large towel or stack of paper towels to drain.
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4
Heat 1 tablespoon canola oil in separate skillet over medium heat.
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5
Add onions and jalapenos and saute for 1 minute, just to start the cooking process.
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6
Add chicken, half of the green chilies, and 1/2 teaspoon 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, allowing mixture to bubble and get hot.
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10
Turn off heat and set aside.
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11
In a separate large skillet, melt butter and sprinkle in flour.
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12
Whisk together and cook over medium heat for one minute.
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13
Pour in 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 other half of the chilies.
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16
Reduce heat, then stir in sour cream.
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17
Add 1 1/2 cups grated cheese and stir to melt.
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18
Add 1/2 teaspoon paprika.
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19
Check seasoning and add salt and pepper as needed.
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20
To assemble, spoon chicken mixture on top of tortillas, one by one.
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21
Top with plenty of cheese and roll up.
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22
Place seam side down in a 9 x 13 casserole dish.
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23
Pour cheese mixture all over the top of the tortillas.
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24
Top with extra cheese if youd like, then bake at 350 degrees for 30 minutes.
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25
Sprinkle generously with chopped cilantro.
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26
Serve with picante sauce, if desired.
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27
Faint.
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28
Repeat as needed.
