->Enchiladas 15 <-

1 tablespoon butter

1 tablespoon oil

2 garlic cloves, minced

4 cups cooked chicken or turkey, shredded

1 cup chicken broth

1 can chopped green chiles, (4 oz)

2 teaspoons dijon mustard

1 can cannelloni, (white) (15 oz) beans, rinsed and drained

1 cup heavy cream

6 large flour tortillas

6 ounces 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 cannelini beans.

Simmer, uncovered for 5 minutes, until thickened slightly. Add

cream and simmer for another five minutes. Meanwhile, warm tortillas

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.