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LOCATION: Recipes >> Mexican >> Enchiladas 15

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White Enchiladas

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
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.


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