Print Options

Back to Asparagus Enchiladas >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Asparagus Enchiladas

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.

12 ServingsPrep: 30 min. Bake: 30 min.

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

2 of 2

Asparagus Enchiladas (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer