White Enchiladas

Serves: 6

4 oz. can chopped green chilies
2 teaspoons 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 boiler or oven. Heat a large skillet over medium high heat with the butter or 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 chilies, mustard and cannelloni beans.

Simmer, uncovered for 5 minutes until thickened slightly. Add cream and simmer for another 5 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 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.