The Nesting Corral: White Enchiladas

Enchiladas are a common occurrence in our household. We all love them in various forms. This white enchilada is a nice change from the more common red enchilada. It very mild & is great for kiddos or a large crowd with a wide range of taste preferences. My version is not spicy at all, but you could easily kick up the spice by adding chili powder or hot sauce. Some folks are intimidated by enchilada making, I know I was at first. But in reality it is very easy. I've done a step-by-step for you to help the process go smoothly. Let's get to making some enchiladas!
Ingredients
2 1/2 cups cooked, shredded chicken
1/2 teaspoon cumin
1 teaspoon garlic powder
2 cups chicken broth
2 tablespoons canola oil
12 corn tortillas
1 medium onion, diced
2 cans (4 oz) diced chilies
1 teaspoon paprika
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons flour
1 cup sour cream
2 1/2 cups grated Monterey Jack cheese
1 cup grated cheddar cheese
1/4 cup chopped green onions
Directions
Heat 2 tablespoons of the oil in a small skillet over medium heat. Flash fry tortillas to soften, about 5 seconds on each side (do not cook too long or they will get crispy). Place tortillas on paper towels to drain.
In large skillet heat 1 tablespoon of oil over medium heat. Add the onion saute for 3 minutes. Add chicken, one can of chilies, 1/2 teaspoon paprika, cumin & garlic powder. Stir well & add 1/2 cup chicken broth & cream. Cook, stirring occasionally until mixture begins to bubble. Turn off heat & set aside.
In separate large skillet melt butter & sprinkle in flour. Cook over medium heat whisking constantly until brown & bubbly. Pour in 1 1/2 cups chicken broth & cook for two minutes. Stir in the remaining can of chilies. Reduce heat to medium-low & stir in sour cream. Add 1 1/2 cups of the grated Monterey Jack cheese & 1/2 teaspoon paprika. Stirring constantly cook until cheese is melted & sauce is creamy & smooth.
To assemble: