White Chicken Enchiladas

This recipe doesn't use any red enchilada sauce, thus 'white' :)  I got the recipe from my mom years ago and have tweaked it a bit along the way.

             

2 T. butter

1/2 c. chopped onion

1 clove garlic, minced

1/2 c. sliced ripe olives, divided

1 4 oz. can diced green chilis, drained (or a jalapeno if you like)

1 c. shredded cheese, divided

1/2 c. sour cream

1 can cream of chicken soup

1/4 c. milk

1 1/2 c. cooked diced or shredded chicken

1 can white kidney beans, drained and rinsed

8-12 flour tortillas, fajita sized

In a medium saucepan, melt butter, saute onions until tender and add the garlic.

Stir in 1/4 c. of the olives, chilis, sour cream, and soup.  Mix well.

Reserve 3/4 c. of the sauce and set aside.

Fold the chicken. beans, and 1/2 c. of the cheese into the remaining sauce.

Put a couple of spoonfuls of mix on each tortilla.  Roll them up.  Place them seam side down in a 9x13 baking dish.  

In a small bowl, combined the reserved 3/4 c. sauce and milk.  Spoon over the tortillas so they are all covered.  

Bake at 350 degrees for 30-35 minutes or until bubbly.  

Sprinkle with remaining olives and cheese and a bit of cilantro if you have it after it comes out of the oven.

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c = cup

oz = ounce