Add peppers and onions to a large oiled skillet.

Cook until softened.

Add in 1 cup chicken broth & 1 cup heavy cream.

Season with pepper and chili powder.

Add in shredded chicken and stir.

Remove from heat and fill tortillas with chicken mixture.

Place filled tortillas in a lightly greased 9x13 baking dish.

In the same skillet, melt butter and then whisk in flour.

Slowly add remaining chicken broth and heavy cream. Mix well.

Add in 1 1/2 cups cheese and stir until completely melted.

Season with paprika, salt and pepper.

Pour the sauce over the filled tortillas.

Sprinkle remaining cheese on top, along with fresh cilantro.

Bake at 350 for 30 minutes, then broil for one minute.

Serve with lettuce, pico de gallo, guacamole, diced tomatoes.