White Chicken Enchiladas

Sorry I don't currently have a photo for these, but they are delicious.


Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
4 cups chicken, cut into bite sized pieces (about 4 breasts)
1 small can chicken broth
1 4-oz can chopped green chilies (optional, I don't use them)
1-2 tablespoons Dijon mustard (Country Dijon is my preference)
2 15-oz cans great northern beans, rinsed and drained
1 cup heavy cream
6 large flour or wheat tortillas
6-8 oz Monterey Jack cheese or similar blend, shredded

Directions
Preheat broiler or oven. Heat the butter and oil in a large skillet over medium-high heat. When butter has stopped foaming, add chicken and garlic. Saute, stirring, until chicken has started to brown. Add chicken broth and stir to loosen any browned particles. Add undrained chilies (optional), mustard, and beans. Simmer, uncovered for 8-10 minutes, until thicken slightly. Add cream and simmer for another 8-10 minutes, until thickened slightly.

Warm tortillas, 10 seconds in the microwave works great, or however the package suggests. Place one tortilla in a 9 x 11-inch (or similar) baking dish. Using a slotted spoon, place 1/6 of the chicken and 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.

Enjoy! For more recipes check out Tasty Tuesday at City Wife, Country Life, Tempt My Tummy Tuesday at Blessed with Grace, Tuesdays At The Table at All The Small Stuff, and Tasty Tuesday at Balancing Beauty and Bedlam.