White Chicken Enchiladas

Ingredients

12 whole Corn Tortillas, softened

Filling

§   2 cups shredded or cubed cooked chicken

§  1 whole large onion, diced

§  1 bell pepper, red, orange or yellow, diced§  1-1/2 whole 4 oz cans whole green chiles, diced

§  1 whole jalapeno, seeded and finely diced

§  1 can corn
§  1 can pinto, red kidney, or black beans
§  1/2 teaspoon paprika

§  1/2 cup half-n-half

Preparation Instructions

Sauté onions and peppers in butter until tender. Add chicken, green chiles, corn, beans, and paprika. Stir together.. Add half-n-half and stir until hot. Turn off heat and set aside.

Sauce

§  2 tablespoons butter

§  2 tablespoons flour

§  1-1/2 whole 4 oz cans whole green chiles, diced

§  1/2 teaspoon paprika

§  1 cup sour cream

§  1-1/2 cups shredded Cojack cheese

§  Salt and pepper, to taste

§  Picante sauce (optional)

Preparation Instructions

In a separate large skillet, melt butter and sprinkle in flour. Whisk together until thickened. Stir in 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. Check seasoning and add salt and pepper as needed.

Assembly Instructions

Coat bottom of 9x13 pan with a small amount of the sauce.

Layer tortillas on bottom of pan. Top with chicken mixture and another layer of tortillas. Cover with 1 cup shredded cheese. Pour sauce all over contents of pan. Top with extra cheese (optional).

Bake at 350 degrees for 30 minutes.

Serve with picante sauce, if desired.