Asparagus and Chicken Enchiladas
These enchiladas have been a family favorite for many years.
Foto: RecipeGirl
Ingredients
- ½ cup (1 stick) butter
- ½ cup all purpose flour
- 3 cups chicken broth
- 8 ounces sour cream
- ½ cup green taco sauce
- Twelve 8 inch flour tortillas
- 3 cups chicken, (cooked and shredded)
- ½ cup sweet onion, (finely chopped)
- 12 ounces Monterey Jack cheese, (shredded)
- 2½ pounds asparagus, (trimmed and blanched)
- ½ cup Parmesan cheese, (grated)
Steps
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Preheat the oven to 425℉. Spray two 9x9 inch glass dishes (or one large 9x13 inch glass dish) with nonstick spray.
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In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring 1 minute. Gradually add the broth and cook, whisking, until thick (about 5 minutes). Remove from heat. Whisk in the sour cream and taco sauce and set aside.
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Lay out a tortilla onto a working surface. Place 2 tablespoons of Jack cheese, ¼ cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 tablespoons of the sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan.
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Bake for 25 minutes, or until light golden color and bubbly.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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