EASY CHICKEN ENCHILADAS WITH WHITE SAUCE RECIPES

Steps:

• Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
• Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. 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 chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and 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 you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
• Serve with picante sauce, if desired.
• Faint. Repeat as needed.

Steps:

• Spray 9x13 baking dish and set aside
• Preheat oven to 350 degrees
• Add the Rotel and 1 1/2 cups cheese to the cooked and shredded chicken, stir well
• Meanwhile, melt butter in a large pan on medium heat
• Once butter is melted, add flour, stir well to combine
• Turn heat to medium-high and slowly add the chicken broth to the mixture
• Once the butter, flour, broth mixture has thickened, turn down heat and add sour cream and green chilies
• Turn off heat and let sit a bit to thicken while stirring frequently
• Place 1/2-2/3 cup chicken mixture inside each tortilla, rolling one by one and setting seam side down in baking dish
• Once all the enchiladas are rolled, pour homemade white enchilada sauce over entire pan of enchiladas, top with remaining cheese
• Bake for 20-25 minutes at 350 uncovered