Tuna and White Bean Enchiladas

Total time: 35 minutes
     A different twist on the traditional enchilada, this has a white sauce, white beans and white cheese... Enchilada Blanca....

 Ingredients:

• 1 onion
• 1/2 green bell pepper
• 4oz (120gr) pimiento or roasted red peppers
• 4oz (120gr) green chilies
• 1 rib celery
• 3 cloves garlic
• 1 tbs olive oil
• 9oz (270gr) tuna
• 1 3/4 cups (15oz, 450gr) white beans (cannellini)
• 1 cup (4oz, 120gr) shredded Gruyère cheese - divided
• 1/2 cup green olives - pimento stuffed
• 2 cups (16oz, 480ml) chicken stock
• 3 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock
• 1/2 cup (4oz, 120ml) Greek or plain yogurt or sour cream
• 4 corn or wheat tortillas

 Instructions:

• Chop onion, green pepper and celery. 
• Finely chop garlic.
• Drain chilies, pimiento, and tuna.
• Chop chilies if whole.
• Slice pimiento.  Slice olives.
• Drain and rinse beans.
• Heat oil in medium nonstick skillet.  Add onion, pepper, celery and garlic.   Sauté until vegetables are tender, 5 - 7 minutes.
• Remove from heat. Add green chilies, tuna and white beans.
• Heat chicken stock to boiling.
• Dissolve cornstarch in chicken stock.
• Stir cornstarch into simmering broth to thicken.
• Remove from heat and stir in yogurt.
• Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas.
• Add 1/2 cup of the sauce and 1/2 cup of the cheese to the tuna mixture.
• Divide the tuna mixture into fourths.
• Lay 1/4 of the pimiento slices on each tortilla.
• Spoon 1/4 of the tuna/bean mixture on top and roll up. Place seam side down on the sauce in the baking dish.
• Pour the rest of the sauce over the finished enchiladas, sprinkle with the remaining 1/2 cup cheese and the olives.
• Bake at 375F (190C) for  20 minutes, until heated through and cheese is bubbly.