Ingredients Jump to Instructions ↓

  1. White Enchiladas

  2. 1 tablespoon butter

  3. 1 tablespoon oil

  4. 2 garlic cloves, minced

  5. 4 cups cooked chicken or turkey, shredded

  6. 1 cup chicken broth

  7. 1 can chopped green chiles, (4 oz)

  8. 2 teaspoons dijon mustard

  9. 1 can cannelloni, (white) (15 oz) beans, rinsed and drained

  10. 1 cup heavy cream

  11. 6 large flour tortillas

  12. 6 ounces Monterey jack cheese, shredded

  13. Preheat broiler or oven. Heat a large skillet over medium high

  14. heat with the butter and oil. When butter has stopped foaming,

  15. add garlic and chicken and saute, stirring, until chicken has

  16. started to brown. Add chicken broth and stir to loosen any browned

  17. particles. Add undrained chiles, mustard and cannelini beans.

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

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

  20. 9" x

  21. 11"

  22. (or similar) baking dish. Using a slotted spoon, place 1/6 of the

  23. chicken/bean mixture in a line down the center of the tortilla.

  24. Sprinkle with about 1 tablespoon of cheese and quickly roll up,

  25. folding the sides in. Push the rolled tortilla to one end of the

  26. baking dish. Repeat with remaining tortillas. Pour remaining

  27. sauce over all the rolls and sprinkle with the remaining cheese.

  28. Place in broiler or oven to melt cheese.


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