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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.
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
This enchilada recipe is quick and easy, perfect for weeknight fiesta. It pairs perfectly with some black beans and rice.RELATED RECIPESCheese Enchilada RecipeEnchilada Casser-ole Recipe
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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!
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