White Chicken Enchilada Bake

This recipe was from The Pioneer Woman, but I kind of changed it to fit us a little better.

White Chicken Enchilada Bake

2 cups shredded chicken
2 cups chicken broth
1 Tbsp oil
10 or so flour tortillas
1 large onion, diced
6-8 large roasted green chilies, diced
1 tsp smoked paprika
1/2 cups heavy cream
2 Tbsp butter
2 Tbsp flour
1 cup sour cream
2 1/2 cups monterey jack cheese, grated
salt and pepper

Heat oil in skillet over medium heat.  Add onions and saute for 1 minute.  Add chicken, half the green chilies, and 1/2 tsp paprika.  Stir together.  Add 1/2 cup chicken broth and stir.  Add cream and stir, allowing mixture to bubble and get hot.  Turn off heat and set aside.

In separate skillet, melt butter and add flour.  Whisk together and cook over medium heat for 1 minute.  Pour in remaining chicken broth.  Whisk together and cook for another minute.  Stir in the other half of the chilies.  Reduce heat and stir in sour cream.  Add 1 1/2 cups grated cheese and stir to melt.  Add 1/2 tsp paprika.  Add salt and pepper to taste.

To assemble, spoon a little bit of the sauce in the bottom of a 9X13 baking dish.  Put 1/2 chicken on top. Add a layer of tortilla.  Add 1/3 sauce.  Add 1/2 chicken.  Layer tortilla.  Pour remaining sauce over the top.  Top with extra cheese.  Bake for about 35 minutes at 350 degrees.  Let it set for about 15 minutes before serving.