White Chicken Enchiladas

White Chicken Enchiladas

Jeremy said this was one of the best meals that I've ever made.  I really liked them also.  It was fairly simple to throw together as I had already boiled, shredded, and strained the broth of a chicken earlier in the week (as has seem to become my weekly tradition in preparing food for the week).  I chopped up sliced pickled jalapenos because I didn't have fresh lying around... either would be fine.  I had also intended to top the enchiladas with an extra 1/2 cup of shredded cheese, but found that the sauce provided plenty of richness, so I saved the extra calories.

-2 cups shredded chicken
-1 onion, diced
-2 jalapenos, diced (seeded if desired)
-4 cloves garlic, minced
-2 cups chicken broth
-1 can great northern beans, drained and rinsed
-2 tsp cumin
-10-12 tortillas (I use Aztec whole wheat, but corn would be good also)
-3 (4 oz) cans chiles
-1/2 cup fat-free half and half
-1 Tbsp butter
-2 Tbsp flour
-1 cup light sour cream
-1.5 cups monteray jack cheese, shredded
-salt and pepper to taste
-chopped cilantro and scallions for garnish

Saute onion and 1 jalapeno over medium high heat for 5 minutes.  Add chicken, 1 can chiles, 1.5 tsp cumin, 1/4 tsp pepper, 1/2 tsp salt, white beans, and 1/2 cup chicken broth.  Stir and heat through.  Remove from heat and stir in fat-free half and half.

In a separate pot, melt butter over medium high heat.  Add 1 chopped jalapeno and cook for 5 minutes.  Sprinkle in flour, whisk and cook for 1 minute.  Whisk in 1.5 cups chicken broth, continue to stir and cook for 2 minutes.  Add chiles, reduce heat, stir in sour cream.  Stir in the cheese.  Add 1/2 tsp cumin, 1/4 tsp pepper, and 1/2 tsp salt.  Remove from heat.

Layer 1/2 cup of sauce on the bottom of a greased 13x9 pan.  Spoon chicken into tortillas, roll up, and place seam side down in pan.  Once all enchiladas are placed in pan, pour cheese sauce over top.  Bake at 350 for 30 minutes.  Top with chopped scallions and cilantro.