INGREDIENTS
4
Chicken breast, boneless skinless fillets
2
Chiles, hot
1/4 cup
Cilantro, fresh leaves
2
Green bell peppers
1
Jalapeno
1
Onion, large
2
Red bell peppers
2
Yellow bell peppers
3 cups
Chicken broth, low-sodium
1 cup
Salsa, store-bought
1/4 cup
All-purpose flour
1
Kosher salt and freshly ground black pepper
1 tsp
Paprika
2 tbsp
Olive oil
1 tbsp
Vegetable oil
16
Corn or flour tortillas, small
4 tbsp
Butter
1 1/2 cups
Heavy cream
3 1/2 cups
Monterey jack cheese, grated
1 cup
Sour cream