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RECIPES:
MAIN DISHES-
POULTRY:
Asparagus and Chicken
Enchiladas
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Asparagus and Chicken Enchiladas |
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These are
absolutely delicious!!
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½
cup |
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butter |
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½
cup |
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flour |
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3
cups |
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chicken broth |
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8
oz |
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sour
cream |
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½
cup |
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green taco sauce |
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12
8" |
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flour tortillas |
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3
cups |
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cooked shredded chicken |
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½
cup |
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finely chopped onion |
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12
oz |
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grated Monterey Jack cheese |
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2 ½
lbs |
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fresh asparagus, trimmed and cooked |
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½
cup |
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grated Parmesan cheese |
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1 |
Preheat oven
to 425 degrees F. Lightly butter 2 (9x9) pyrex
dishes (or one large pyrex). |
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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. |
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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. |
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4 |
Bake 25
minutes, or until light golden color and bubbly. |
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Servings: 12 |
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Yield: 12
enchiladas |
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Cooking Tips |
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*If you like spicy,
add red pepper flakes or a couple of dashes of tabasco
to the sauce. |
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**Don't cook the
asparagus too long... they should still be firm and
crisp. |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. "We
love this creamy enchilada recipe. It's easy to put together and
yummy too."
-San Diego, CA
****Restaurant
Quality!- would
make it again. "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!"
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