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ASPARAGUS & CHICKEN ENCHILADAS www.RecipeGirl.com ½ cup butter ½ cup flour 3 cups chicken broth 8 oz sour cream ½ cup green taco sauce Twelve 8" flour tortillas 3 cups cooked shredded chicken ½ cup finely chopped onion 12 oz grated Monterey Jack cheese 2 ½ lbs fresh asparagus, trimmed and cooked ½ cup grated Parmesan cheese 1. Preheat oven to 425 degrees F. Lightly butter 2 (9x9) pyrex dishes (or one large pyrex). 2. In medium saucepan, melt butter over medium heat. Stir in flour and cook, stirring 1 minute. Gradually add broth and cook, stirring, until thick (5 minutes). Remove from heat. Stir in sour cream and taco sauce and set aside. 3. Lay out tortilla onto working surface. Place 2 Tablespoons of Jack cheese, ¼ cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 Tablespoons of sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with jack cheese, sauce and Parmesan. 4. Bake 25 minutes, or until light golden color and bubbly. Servings: 12 Yield: 12 enchiladas Cooking Tips *If you like spicy, add red pepper flakes or a couple of dashes of tabasco to the sauce. **Don't cook the asparagus too long... they should still be firm and crisp. PRINT THIS RECIPE using your browser's 'print' function. It's automatically formatted to print recipe & picture only. RATE THIS RECIPE[ratings]

"We love this creamy enchilada recipe. It's easy to put together and yummy too." -San Diego, CA "We love, love, love this dish! A great combination of flavors and textures, rich and creamy... and the recipe rivals almost anything I've had at a Mexican restaurant! Thanks!"