White Enchiladas
1 Tablespoon Butter
1 Tablespoon Oil
2 garlic cloves, minced
4 cups cooked chicken or turkey, pulled into bite-sized pieces with your fingers
1 cup chicken broth
4 oz can chopped green chiles
2 tsp dijon mustard
15 oz can cannelloni beans, rinsed and drained
1 cup heavy cream
6 large flour tortillas
6 oz Monterey jack cheese, shredded
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 cannellini 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 1/6 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.
Yield: 6 servings.
Submitted by sooz
International Dishes
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