White Chicken Enchiladas

Season chicken breasts with paprika, salt, and pepper. Heat olive oil in a large pan over medium-high heat.

Sear the chicken on both sides until golden brown.

Add 2 cups of chicken broth to the pan, bring to a simmer, cover, and cook until the chicken is fully cooked through.

While the chicken cooks, start the sauce. In a separate saucepan, melt the butter over medium heat.

Whisk in the flour to create a roux, then add 1 tbsp of taco seasoning and whisk to combine. Cook for about a minute.

Slowly pour in 2 cups of chicken broth while whisking continuously to prevent lumps.

Bring the sauce to a simmer and let it thicken. Then, add the sour cream and 1 cup of shredded cheese.

Whisk until the cheese is melted and the sauce is smooth and creamy. Remove from heat.

Once the chicken is cooked, remove it from the pan and shred it using two forks.

In a large bowl, combine the shredded chicken, softened cream cheese, 1 tbsp taco seasoning, diced green chiles, and 1 cup of shredded cheese.

Mix with a hand mixer or by hand until well combined.

Spoon the chicken filling onto the center of each tortilla, roll it up tightly, and place it seam-side down in a baking dish.

Pour the prepared cheese sauce evenly over the enchiladas.

Sprinkle the remaining shredded cheese on top.

Bake at 400°F for about 20 minutes, or until bubbly and lightly browned.

Let rest for a few minutes before serving.