White Chicken Enchiladas
INGREDIENTS
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4 boneless, skinless chicken breast fillets
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Kosher salt and freshly ground black pepper
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2 tablespoons olive oil
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2 green bell peppers
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2 red bell peppers
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2 yellow bell peppers
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2 or 3 hot chiles, such as serrranos, jalapenos or the like
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1 large onion, diced
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1 jalapeno, seeded and finely diced
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1 tablespoon vegetable oil
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3 cups low-sodium chicken broth, plus more as needed
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1 1/2 cups heavy cream
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1 teaspoon paprika
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4 tablespoons (1/2 stick) butter
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1/4 cup all-purpose flour
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3 1/2 cups grated Monterey jack cheese
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1 cup sour cream, plus more for serving
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16 small corn or flour tortillas
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1 cup store-bought salsa
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1/4 cup fresh cilantro leaves
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