| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
tb |
Oil |
| 2 |
|
Garlic cloves; minced |
| 4 |
c |
Cooked chicken or turkey; pulled into bite-sized pieces with your fingers |
| 1 |
c |
Chicken broth |
| 1 |
cn |
(4 oz) chopped green chiles |
| 2 |
ts |
Dijon mustard |
| 1 |
cn |
(15 oz) cannelloni (white) beans, rinsed and drained |
| 1 |
c |
Heavy cream |
| 6 |
lg |
Flour tortillas |
| 6 |
oz |
Monterey jack cheese; shredded |
INSTRUCTIONS
Here is a great, unusual recipe that I made up a few years ago. Although it
looks like a lot of steps, it can actually be prepared in about 30 minutes
(a busy 30 minutes).
Preheat broiler or oven. Heat a large skillet over medium high heat with
the butter and 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 chiles, mustard and
cannelini beans. Simmer, uncovered for 5 minutes, until thickened slightly.
Add cream and simmer for another five 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 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. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn
Nelson <lynnn@erols.com> on Aug 14, 1997
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