White enchiladas

Yield: 1 Servings

Measure Ingredient
1 tablespoon Butter
1 tablespoon Oil
2 \N Garlic cloves; minced
4 cups Cooked chicken or turkey; pulled into bite-sized pieces with your fingers
1 cup Chicken broth
1 can (4 oz) chopped green chiles
2 teaspoons Dijon mustard
1 can (15 oz) cannelloni (white) beans, rinsed and drained
1 cup Heavy cream
6 larges Flour tortillas
6 ounces Monterey jack cheese; shredded

Here is a great, unusual recipe that I made up a few years ago. Although it looks like a lot of steps, it can actually be prepared in about 30 minutes (a busy 30 minutes).

Preheat broiler or oven. Heat a large skillet over medium high heat with the butter and oil. When butter has stopped foaming, add garlic and chicken and saute, stirring, until chicken has started to brown. Add chicken broth and stir to loosen any browned particles. Add undrained chiles, mustard and cannelini beans. Simmer, uncovered for 5 minutes, until thickened slightly.

Add cream and simmer for another five minutes.

Meanwhile, warm tortillas according to package directions. Place one tortilla in a 9" x 11" (or similar) baking dish. Using a slotted spoon, place ⅙ of the chicken/bean mixture in a line down the center of the tortilla. Sprinkle with about 1 tablespoon of cheese and quickly roll up, folding the sides in. Push the rolled tortilla to one end of the baking dish. Repeat with remaining tortillas. Pour remaining sauce over all the rolls and sprinkle with the remaining cheese. Place in broiler or oven to melt cheese. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@...> on Aug 14, 1997

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