White Chicken Enchiladas

This is my version of Pioneer Woman's white chicken enchiladas. I used fresh roasted Hatch chiles that my local HEB has every year and they were fantastic! I don't dip my tortillas in oil like she does for various reasons, but found that if you just heat the corn tortillas, they bend easier. This recipe is great with flour tortillas as well.

Ingredients
2-3 chicken breasts, cooked and shredded
2 cups Reserved Broth From Chicken
12 whole Corn Tortillas
1 Onion, Diced
3 4 Oz Cans Diced Green Chilies(or diced fresh roasted Hatch chiles)
1 teaspoon Paprika
1/2 cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2.5 cups Monterrey Jack Cheese, Grated
Salt And Pepper, to taste
2 Avocados, sliced
Cilantro, chopped


Saute onions in olive oil until they become tender. Add chicken and half of the chiles along with 1/2 teaspoon of paprika. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chiles. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if and then bake at 350 degrees for 30 minutes. After you take them out of the oven, sprinkle with fresh cilantro and cover with sliced avocados.