The Three C's (Chicken, Cheese And Chilies) Enchiladas

By cndoyle87

Ingredients

• 1 tbsp. butter
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 4 c. cooked chicken, cut into bite-sized pieces
• 1 c. chicken broth
• 1 4-oz. can chopped green chilies
• 2 tsp. Dijon mustard
• 1 15-oz. can cannelloni beans, rinsed and drained
• 1 c. heavy cream
• 6 large flour tortillas
• 6 oz. Monterey jack cheese, shredded

Details

Servings 6

Preparation

Step 1

Preheat broiler or oven. Heat the butter and oil in a large skillet over medium-high heat. When butter has stopped foaming, add garlic and chicken. Sauté, 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 inch (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.