Categories: Mexican
Ingredients
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 or 3 hot chiles
- 1 large onion, diced
- 1 jalapeno, seeded and finely diced
- 1 tbsp canola oil
- 2 1/2 cups shredded cooked chicken
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 1 tsp paprika
- Dash of salt
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups grated Monterey Jack
- 1 cup sour cream
- 16 small corn tortillas
- Cilantro, for serving
- Salsa, for serving
Directions
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Preheat oven to 350.
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Begin by roasting the bell peppers and chiles on a grill until the skin is mostly black. Throw the chiles into a ziploc bag and seal it. Let them steam inside the bag for 30 minutes or so.
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Core and seed the peppers, then scrape off the black skin. Chop them up, then set them aside for a bit.
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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 and 1 cup of heavy cream. Add 1/2 tsp of paprika and salt. Then add half of the chopped peppers. Stir the mixture around a bit and let it cook for a couple of minutes, then set aside.
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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. Then pour in the remaining 2 cups of chicken broth, stirring constantly. Stir and cook until the mixture is smooth, 1-2 minutes.
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Then pour in the remaining 1/2 cup heavy cream, remaining 1/2 tsp paprika and 1 1/2 cups of the grated cheese.
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Finally, stir in the sour cream and the rest of the chopped peppers. If the sauce needs a little thinning, splash in some more broth.
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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.
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Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake for 20-25 minutes, or until bubbly.
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. Serve with a dollop of sour cream, a sprig of cilantro on top, and a small dish of salsa on the side.