The white spicy sauce is great over the chicken and corn tortillas. It's a time consuming recipe but the end product is delicious. Yes, you will have to wash an extra few items due to the assembly process of this recipe. Perfect comfort food you can make as healthy as you please. I use white corn tortillas, but you can choose to use flour or yellow corn tortillas.
Serve the enchiladas with rice or eat by themselves. Enjoy!
In a large skillet, heat up oil over medium-high heat. Add onions and saute till translucent.
Add cooked chicken, one can of chilies, 1/2 cup of chicken broth, milk, and 1/2 tsp of paprika. Stir well. Allow to come to a boil. Lower heat and allow liquids to thicken. About 3-5 mins.
Take off heat and set aside.
In a separate large pan, over medium-high heat, melt butter and whisk in flour. Cook for 1-2 minutes until it's bubbly and golden brown. Pour in remaining broth, whisking carefully (don't let the mixture get lumpy).
Add in remaining chilies and 1/2 tsp of paprika. Stir all the cheese BUT remember to reserve 1/2 cup of each for the topping. Add salt and pepper to taste (optional).
Once all mixed and thick. Set aside.
Preheat oven to 350 degrees F.
Wet a paper towel, wrap corn tortillas and microwave for 30-60 secs.
Note: the warm tortillas will be easier to handle and roll in casserole dish..and this is much healthier than frying them!
In a large and deep casserole dish (~9 x 13). Spray with cooking spray and start assembly!
In each tortilla, spoon 2 heaping spoons of the chicken mixture. Roll and lay seam side down. Repeat until you have all the tortillas rolled up.
Pour white sauce mixture over top. Sprinkle cheese.
Bake for 30 minutes or until cheese and sauce are bubbly.
Sprinkle with chopped cilantro and some Salsa Verde for extra heat. Enjoy!