Ingredients:

1 pkg flour tortillas
2 cups cubed cooked chicken or turkey
1 can cream of chicken soup
1 4 oz can diced green chilies
8 oz Monterey jack cheese
1 tsp cumin
1 clove garlic,minced
2 cups milk,divided
1.5 Tbsp flour
2 Tbsp sour cream
1 can white beans

Methods:

Preheat oven to 350°F. Spray 9×13″ pan with cooking spray.

Open can of chilies and pour off the “juice” into a saucepan and save for later. In a bowl combine diced meat, beans, and diced chilies.

In the saucepan with the chili juice,combine 1 cup milk and can of soup.Heat on low until warmed.Add cumin and garlic and stir.Combine flour with remaining milk and add to saucepan. Stir until thickened.Turn off heat and stir in sour cream.Pour about 1 cup of this sauce into the meat and bean mixture and set rest of sauce aside.

Pour a bit of sauce into the bottom of the baking pan to just cover it.Take a tortilla shell and fill it with a scoop of the meat/bean mixture, top it with a sprinkle of cheese, roll it up, and stick it in the pan. Pour remaining sauce over the top of the enchiladas and sprinkle remaining cheese on top. Bake covered with foil, for about 40 minutes. Remove foil during last five minutes to brown cheese a bit.

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