[X]

Home > Recipes > Asparagus Enchiladas

Asparagus Enchiladas Recipe

Asparagus Enchiladas Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

I adapted this recipe, which won the 1988 grand prize at the asparagus festival cook-off in Lodi, Calif. It has become a real family favorite.

[X]

Rate Asparagus Enchiladas Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Asparagus Enchiladas Recipe

Prep: 30 min. Bake: 30 min.

Yield: 12 Servings

30 30 60

Ingredients

1/3 cup vegetable oil
1 dozen flour tortillas (8 inches each)
1/2 cup butter
1/2 cup all-purpose flour
2 cans (15 ounces each) chicken broth
1 cup (8 ounces) sour cream
1/2 cup green taco sauce
3 cups (12 ounces) shredded Monterey Jack cheese, divided
3 cups cooked shredded chicken
1/2 cup chopped green onions, divided
2 pounds fresh asparagus, trimmed
1/3 cup grated Parmesan cheese
1/4 cup sliced ripe olives

Directions

In a skillet, heat oil over medium-high. 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. Arrange asparagus over filling with the tips extending beyond the tortillas. Top each with 2 tablespoons sauce. Roll up and arrange, seam side down, in a 13-in. x 9-in. baking dish. Top with reserved sauce and the Parmesan cheese.
Bake at 400° 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 526 calories, 32 g fat (15 g saturated fat), 92 mg cholesterol, 797 mg sodium, 33 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Asparagus Enchiladas in Country Extra March 1991, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Asparagus Enchiladas

Asparagus Enchiladas

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Mar. 12, 2012 by tigercat2

Very good and easy. What i did cooked the chicken early in the day and the things needed to be cooked. And cleaned the Asparagus. Then laid them all on the counter and went from thee. Only took me about 20 minutes.

Reviewed on Jun. 22, 2011 by AshkaCat

I didn't manage to follow the recipe exactly, because I was trying to halve it and wound up using more cheese than it called for. I also substitued enchilada sauce for the green taco sauce. It still turned out absolutely delicious, and as my friend said it's going on the "keep and make again" list.

Reviewed on May. 04, 2011 by tigercat2

Very Good very easy to make. Wondering Why it took 1-1/2 hours to make.

Reviewed on Oct. 25, 2010 by charian

Really good! Took me an 1 1/2 hours to make but worth the time. My friends and husband seemed to enjoy as well. Im always on the lookout for different things and this fits that!

Reviewed on Jun. 29, 2009 by florinda92986

delicious!

Reviewed on May. 03, 2009 by mom48*60

Everyone in the family loved these. I did heat the tortillas in the microwave instead of on the stove. Easier, and less calories. Added this to my list of favorites!