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White Chicken Enchiladas

RobinRobin Carney

Ingredients

  • 2 1/2 cups Cooked, Shredded Chicken
  • 2 cups Reserved Broth From Chicken
  • 3 TB Canola Oil
  • 12 Corn Tortillas
  • 1 Large Onion, Diced
  • 3 whole 4 Oz Cans Whole Green Chilies, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 1 teaspoon Paprika
  • 1/2 cups Heavy Cream
  • 2 TB Butter
  • 2 TB Flour
  • 1 cup Sour Cream
  • 2 1/2 cups Monterey Jack Cheese, Grated
  • Salt And Pepper, to taste
  • Picante Sauce (optional)
  • Cilantro, Chopped
White Chicken Enchiladas photo
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