Preparation

• In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry the tortillas for no longer than 20 seconds, just to soften. Place the tortillas on a large towel or stack of paper towels to drain.
• Heat the remaining 1 tablespoon of canola oil in a separate skillet over medium heat. Add the onion and jalapeño, and sauté for 1 minute, just to start the cooking process. Add the chicken, half of the green chiles, and ½ teaspoon of the paprika. Stir together. Add ½ cup of the chicken broth and stir. Add the heavy cream and stir, allowing the mixture to bubble and get hot. Turn off the heat and set aside.
• In a separate large skillet, melt the butter and sprinkle in the flour. Whisk together and cook over medium heat for 1 minute. Pour in the remaining 1 ½ cups of chicken broth. Whisk together and cook until it begins to bubble, 1 to 2 minutes more. Stir in the remaining half of the chiles. Reduce the heat, then stir in the sour cream. Add 1 ½ cups of cheese and stir to melt. Add the remaining ½ teaspoon of paprika. Check the seasonings and add salt and pepper as needed.
• Preheat the oven to 350°F.
• To assemble, spoon the chicken mixture on top of the tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 13-by-9-inch casserole dish.
• Pour the cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake for 30 minutes. Sprinkle generously with chopped cilantro.
• Serve with picante sauce, if desired.
• Faint. Repeat as needed.