White Enchiladas
1 pkg flour tortillas
2 cups cubed cooked chicken
1 can cream of chicken soup
1 - 4 oz can diced green chiles
8 oz monterey jack cheese
1 tsp cumin
1 clove garlic, minced
2 cups milk, divided
1 1/2 Tbsp flour
2 Tbsp sour cream
1 can white beans (ie: navy, canellini, great northern)
Preheat oven to 350°F. Spray 9x13" pan with cooking spray.
Open can of chiles and pour off the "juice" into a saucepan and save for later. In a bowl combine diced meat, beans, and diced chiles.
In the saucepan with the chile juice, combine 1 cup milk and can of soup. Heat on low until warmed. Add cumin and garlic and stir. Combine flour with remaining milk and add to saucepan. Stir until thickened. Turn off heat and stir in sour cream. Pour about 1 cup of this sauce into the meat and bean mixture and set rest of sauce aside.
Pour a bit of sauce into the bottom of the baking pan to just cover it. Take a tortilla shell and fill it with a scoop of the meat/bean mixture, top it with a sprinkle of cheese, roll it up, and stick it in the pan. Pour remaining sauce over the top of the enchilladas and sprinkle remaining cheese on top. Bake, covered with foil, for about 40 minutes. Remove foil during last five minutes to brown cheese a bit.
Cook's Notes: I use pepper jack cheese and I usually add a bit more sour cream.
Submitted by SandieLR
International Dishes
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