Green Chili Chicken Enchiladas


2 1/2 cups cooked shredded smoked bbq chicken (no sauce added!)
2 cups boxed chicken broth
3 Tbsp canola oil
12 whole white corn tortillas
1 large onion, diced
3 cans (4 oz) green chilis, diced (use Hatch if you can find them in Publix!)
1 jalapeno seeded and diced
1 teaspoon smoked paprika
1/2 cup heavy whipping cream
2 Tbsp butter, unsalted
2 Tbsp all-purpose flour
1 cup sour cream
2 1/2 cups Monterey Jack cheese, shredded (fresh grated)
Salt and Pepper, to taste
Cilantro for garnish

  1. Heat 2 tablespoons of canola oil in a pan and fry tortillas on both sides.  Doesn't take long to soften them up.  Just give them a quick toss in the oil - don't let them crisp up.  Drain them on a baking pan lined with paper towels to draw excess oil off of them.
  2. Heat the remaining tablespoon of canola oil in a pan and cook onion and jalapeño for about 2 minutes to soften them up.  Add the smoked bbq chicken (DO NOT ADD BBQ SAUCE - needs to be plain shredded smoked chicken).  Add 6 oz of the diced green chilis and 1/2 tsp of the smoked paprika - regular paprika is fine too.  Stir together and add 1/2 cup of the chicken broth and stir.  Then add the whipping cream and stir.  Set aside.
  3. In another skillet, melt the butter.  Then add the flour.  Whisk well and cook on medium heat for a minute.  Let it brown slightly to cook the flour a bit then add 1 1/2 cup chicken broth and whisk for another couple of minutes and stir in the last 6 oz of diced green chilis.   Turn the heat down  and whisk in the sour cream.  After the sour cream melted, then add 1 1/2 cups of grated cheese and melt.   Add 1/2 teaspoon of smoked paprika and add salt and pepper to the mix.  Taste to be sure it's seasoned well.
  4. Assemble the enchiladas by placing the chicken mixture in the middle of the tortilla and roll up.  Place seam side down into the baking dish.  Fit each enchilada right next to the other in neat rows.  
  5. Pour the roux cheese mixture on top of the enchiladas and distribute evenly.  Place the rest of the shredded cheese on top of the enchiladas.  Bake them at 350 degrees  for 30 mnutes
  6. When serving, you can add chopped cilantro or salsa!  I didn't because my husband doesn't like cilantro.
*Recipe slightly adapted from the Pioneer Woman's Recipe for White Chicken Enchiladas.