White Bean and Chicken Enchiladas

2 T butter
1 cup onion (chopped)
2 cup chicken (chopped or shredded)
1 can white beans, drained
1/2 t salt
1 cup sour cream
7 oz, cab diuced green chilies
10-12 flour or corn tortillas
4 cups cheese (Mexican Blend is good)
Enchilado sauce

Saute onions in butter.  Combine chicken, beans, salt, sour cream, chilies, onions,and 2 cups cheese.  Spoon chicken mixture into tortillas.  Roll and place in a 9 x 13 pan.  Sprinkle with remaining cheese.  Pour enchilada sauce over the top.  Bake 350 degrees for 30 minutes, uncovered.


Enchilada Sauce

2 T. canola oil
2 T. flour
2 T. chili powder
1 2/3 cups chicken broth 
1 t. cmin
1 8 oz. can tomatoe sauce
1/4 t. garlic powder

Heat oil in a medium saucepan.
Stir in flour and chili powder.
Stir until combined. Add chicken broth, tomatoe suace, cumin, and garlic powder, bring to a boil, stirring often.  Simmer for 10 minutes.  Makes 2 1/2 cups.

You will never go back to store-bought enchilada sauce after you try this recipe!

Tricia froze and gave this to me for Mother's Day.  It was yummo!  I have made it since.