White Chicken Enchiladas

Ingredients

• 3 tbsp canola oil, divided
• 12 whole corn tortillas
• 1 large onion, diced
• 1 whole jalapeño, seeded and finely diced
• 2-1/2 cups cooked, shredded chicken
• 12 ounces canned whole green chiles, diced and divided
• 1 tsp paprika, divided
• 2 cups reserved broth from chicken, divided
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• 1 cup sour cream
• 2-1/2 cups grated monterey jack cheese, divided, plus more to top
• Salt
• pepper
• Cilantro, chopped
• Picante sauce (optional)