Asparagus Enchiladas

Course : Enchiladas
Serves: 12
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1/3 cup cooking oil
1 dozen flour tortillas -- (8 inches each)
1/2 cup butter or margarine
1/2 cup all-purpose flour
30 ounces chicken broth
1 cup sour cream -- (about 8 ounces)
1/2 cup green taco sauce
3 cups shredded cooked chicken
3 cups monterey jack cheese -- (about 12 ounces), divided
1/2 cup chopped green onions -- divided
2 pounds fresh asparagus -- trimmed
1/3 cup grated parmesan cheese
1/4 cup sliced ripe olives
1 jar additional green taco sauce

Preparation / Directions:

In a skillet, heat oil over medium-high heat. Soften tortillas in the hot oil 30 seconds per side. Drain on paper towel; cool. In a large saucepan, melt butter over medium heat. Blend in flour. Whisk in chicken broth, cook and stir until thickened. Remove from the heat. Stir in sour cream and taco sauce. Keep warm but do not boil. Divide the chicken, 2-1/2 cups Monterey Jack cheese and all but 2 tablespoons of the onions over the 12 tortillas. Top each with 2 tablespoons sauce. Roll up and arrange, seam side down, in a 13 x 9-inch baking pan. Top with reserved sauce and the Parmesan cheese. Bake at 400 degrees F. for 25 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese and return to the oven just until melted. Garnish with olives and reserved onions. Serve with additional green taco sauce.


Nutritional Information:

556 Calories (kcal); 32g Total Fat; (52% calories from fat); 18g Protein; 49g Carbohydrate; 56mg Cholesterol; 755mg Sodium

3 Kitchen's say:
  (3 3/4 Stars!)
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