White Chicken Enchiladas

Alright, let's be real with each other. That picture doesn't show you anything except a gloopy pile of what might be rolled up tortillas. To be honest, tortillas covered in delicious, gooey cheese sauce are really challenging for unskilled photographers like me. Especially since we'd eaten half of them already. That being said, they taste AMAZING. Comfort food to the max. It takes a while to put together, but it's worth it!

Ingredients:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2-3 hot chiles, such as jalapenos or serranos
1 large onion, diced
1 jalapeno, seeded and finely diced
1 TBSP. canola oil
2 1/2 cups shredded cooked chicken
3 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream
1 tsp. paprika
Dash of salt
4 TBSP. (1/2 stick) butter
1/4 cup all-purpose flour
2 1/2 cups grated Monterey Jack cheese
1 cup sour cream, plus more for serving
10 small corn tortillas*
Cilantro, for serving (optional)
Salsa, for serving (optional)

Directions:

1. Preheat the oven to 350 F.
2. Begin by roasting the bell peppers and chiles on a grill (or directly under the broiler) until the skin is mostly black. Throw the chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed the peppers, then scrape off the black skin. Chop and set aside.
3. In a large skillet over medium heat, saute the onion and jalapeno in the canola oil until the onion is translucent, 2-3 minutes. Throw in the chicken, then stir in 1 cup of the chicken broth. Add 1 cup of heavy cream, 1/2 tsp. of the paprika and salt. Then, add half of the chopped peppers. Stir the mixture around and let it cook for a couple of minutes, then set aside. 
4. In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Pour in the remaining 2 cups of chicken broth, stirring constantly. Stir and cook until the mixture is smooth, 1 to 2 minutes, then pour in the remaining 1/2 cup heavy cream, remaining 1/2 tsp. paprika, and 1 1/2 cups grated cheese. Finally, stir in sour cream and the rest of the chopped peppers. If the sauce needs thinning, splash in as much broth as you need. Taste the sauce and add salt if needed. 
5. Warm the tortillas in the microwave until they're very soft. Place a small amount of the chicken mixture and a small amount of cheese in the center of a tortilla. Fold over the edges, then place them seam side down in a baking pan. Pour the sauce over the top and sprinkle with the remaining 1 cup grated cheese. Bake for 20-25 minutes, or until bubbly. Serve with cilantro, sour cream, and salsa, if desired.

*NOTE: I hate corn tortillas with a passion, so I subbed in flour tortillas and it came out fine. More than fine, actually. They were amazing.

Source: Food From My Frontier by Ree Drummond (a.k.a. The Pioneer Woman)