Salsa Verde Enchiladas

2 Tbsp Olive Oil

8 cloves Garlic, minced 

2 (15.5 oz) cans of Cannellini Beans, drained

1 cup chicken broth (1 bullion cube)

Salt to taste

1 cup cooked, shredded chicken

12 (6 in) whole wheat tortillas

2 cups store bought salsa Verde

1 1/2 cup shredded pepper jack cheese

Cilantro for garnish

( I reduced the garlic by 1/2, and I didn't have any Cannellini beans, so I used Kidney & Red beans. Next time I will probably used Great Northern because I typically have those on hand. I also used 6 regular flour tortillas instead of the 6 in wheat.)

Preheat oven to 375°F. In a medium sauce pan, saute on medium heat olive oil and garlic until golden brown. Stir in drained beans. Add in chicken broth and cook for approx 7 minutes while stirring and mashing beans. Season with salt to taste. Add shredded chicken. Place 1/4 cup in each tortilla shell, roll, and place in a 9x13 pan. Pour Salsa Verde and shredded pepper jack cheese over top and bake 20-30 minutes. Or until cheese and sauce are bubbly. Serve with fresh cilantro.