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.
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 sour cream
- 1/2 cup green taco sauce
- 3 cups 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
Reviews
FANTASTIC! I used green enchilada sauce instead of green salsa because that is what I had on hand. This dish was delicious! I plan to make it again, but I think I will cut the asparagus into bite size pieces and mix them in instead of laying them over the chicken mixture. It will make it easier to serve.
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.
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.
Very Good very easy to make. Wondering Why it took 1-1/2 hours to make.
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!
delicious!
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!