White Enchiladas

These aren't your normal enchiladas… they are insane! Here is the recipe:

White Beef Enchiladas
Serves 8

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2-3 hot chiles (anaheim)
1 large onion, diced
1 jalapeño, seeded and finely diced
1 tablespoon of peanut oil
2 1/2 pounds of ground beef
3 cups of low sodium chicken broth, and more as needed
1 1/2 cups of heavy cream
1 teaspoon of paprika
Dash of salt
1/2 stick of butter
1/4 cup of all purpose flour
2 1/2 cups of grated cheddar cheese
1 cup of sour cream, plus more for serving
16 small corn tortillas
Cilantro, for serving
Salsa, or pico de gallo

Roast all the bell peppers, and the chiles unit the skin is mostly black.
Throw the chiles into a plastic bag and seal them. Let them steam inside the bag for 30 minutes or so.
Core and seed the peppers, then scrape off the black skin.
Chop them up, and set them aside.
In a large skillet over medium heat sauté the onion and jalapeño in the peanut oil until the onion is translucent, 2-3 minutes.
Throw in the cooked beef, then stir in 1 cup of the chicken broth, and 1 cup of the heavy cream, and 1/2 teaspoon of the paprika and salt, then add half off the peppers. Stir the mixture, and let it cook for a couple of minutes, set it aside.
In a separate skillet over medium high heat, melt the butter, sprinkle in the flour, and whisk it together constantly for 1minute. Then, pour in the remaining 2 cups of chicken broth, stirring constantly.
Stir and cook the mixture until smooth, 1-2 minutes. Then, pour in the remaining 1/2 cup of heavy cream, the remaining 1/2 teaspoon of paprika, and 1 1/2 cups of the grated cheese.
Finally, stir in the sour cream, and the rest of the chopped peppers. If the sauce needs some thinning splash in some more broth. Give the sauce a taste, and add the salt if it needs it.
Warm the tortillas in the microwave until they're soft.
Place a small amount of the chicken mixture and a small amount of cheese in the center of a tortilla. Fold over the edges, then place them in a baking dish, seam side down. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup of grated cheese, and bake for 20-25 minutes, or until bubbly.
Serve with a dollop of sour cream, and a sprig of cilantro on top, and serve with a small dish of salsa on the side. YUM