Chicken Enchiladas Blancas

These might be my favorite enchiladas yet- and I've tried many. Credit goes to friend Laurel Anne (surprise, surprise). :) Chris reported they are the best he has ever had. Rachael said the same. They called for an onion- I grated half of one... to get the flavor but not the crunch. I really like the white beans in this.

Chicken Enchiladas Blancas

3 chicken breasts, cooked and diced
1 can cream of chicken soup
1 C sour cream
1/2 C green salsa
1 onion, diced (or 1/2 of one, grated)
1 T. butter
1 can diced green chilies
2 C shredded monterey-jack cheese
1 can white pinto beans, rinsed and drained
10 flour torillas

Saute onion in butter til clear, add garlic and chilies and saute for 2 minutes. Mix in remaining ingredients, except for tortillas and reserving 1 cup of cheese. Place about 1/3 cup filling in each tortilla and roll up. Place in sprayed 9 by 13 pan. Use any remaining sauce to top enchiladas. Top with cheese and bake at 350 for 30-40 minutes til hot and bubbly. Serve with lettuce, tomatoes, olives, and guacamole.