Creamy Chicken & White Bean Enchiladas

This is delicious.

For the Chicken and Beans:

Olive Oil
Onion, 1/4 cup, finely diced
Garlic, 2 or 3 cloves, minced
1 can chopped green chilies
1 can Cannellini (Navy) beans
2 chicken breasts, cooked and shredded
1/3 cup water or chicken stick. (if not using stock, add a stock cube to the water)
1 tsp cumin

Heat olive oil. Saute onions and garlic til soft. Add green chilies, beans, water (or stock) and cumin. Mix and cover. Simmer on low for 10 - 15 minutes or until it's thick and the liquid has pretty much boiled away.

For the Sauce: (about the time I start making this, I turn on the oven to preheat to 180C/375F)

1 tsp butter
Onion, 1/2 cup, finely diced
2 TBLS whole wheat flour
1 cup chicken stock
2 cans chopped green chilies
1/2 cup greek yoghurt
salt

Melt butter. Saute onion til soft. Add flour and mix into butter/onion mixture. Add chicken stock, stirring continually til sauce becomes smooth. Bring to the boil (over med heat) and let sauce thicken (5 minutes or so) Add chilies. Salt to taste. Stir and let simmer another minute or two them remove from heat and stir in greek yoghurt.

Everything Else You'll Need:

250g Mexican cheese ( this is a mix of cheddar, colby jack and queso quesadilla)
Flour Tortillas
Fresh Coriander (Cilantro)

To Assemble:

Spread a bit of the sauce on the bottom of a 9x13" baking dish. Fill each tortilla with a couple of spoonfuls of the chicken/beans. Roll and place in baking dish. Continue til baking dish is full. Top with sauce and then cheese. Cover with alfoil and bake 20 minutes or til cheese is melted. Top with fresh coriander (cilantro).