White Chicken Enchiladas

Heat 2 tablespoons of canola oil in a small skillet over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place the tortillas on a large towel or stack of paper towels to drain.

Heat the remaining 1 tablespoon of canola oil in separate skillet over medium heat. Add the onion and jalapeño and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and 1/2 teaspoon of the paprika. Stir together. Add 1/2 cup of the chicken broth and stir. Add the cream and stir, allowing the mixture to bubble and get hot. Turn off the 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 the remaining 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the remaining half of the chiles. Reduce heat, then stir in the sour cream. Add 1 1/2 cups cheese and stir to melt. Add the remaining 1/2 teaspoon paprika. Check the seasonings and add salt and pepper as needed.

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

Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350°F for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed.