We really like this recipe that I found at Taste and Tell. Actually, I’ve copied a lot of recipes from Deborah’s blog and I will probably be sharing more with you soon. This was originally a Rachel Ray recipe without the chicken, so try it either way. I did add more chicken and used Monterey Jack/Cheddar since I’m the only one here who eats pepper Jack. First I bought a fresh salsa verde at Sunflower Farmers Market to use in the enchiladas, but when I tasted it, it was very spicy and knew I couldn’t use it. So I bought a bottled salsa verde and it turned out fine. I’ve been dipping tortilla chips in the fresh one and it tastes so good. It burns my tongue, but I can’t stop eating it! 2 T. olive oil
8 cloves of garlic, chopped
2 (15.5-oz )cans cannellini beans, drained
1/3 c. chicken broth
1 c. cooked, shredded chicken
12 6-inch whole wheat flour tortillas
2 c. salsa verde
1 ½ c. shredded pepper jack cheese
Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Add the shredded chicken. Let cool slightly.
Place about 1/4 cup garlic/bean/chicken mixture on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.
Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.
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