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Asparagus Enchiladas

  • 1/3 cup Cooking oil
  • 12 Flour Tortillas (8 inches)
  • 1/2 cup Butter or margarine
  • 1/2 cup All Purpose Flour
  • 2 (14.5 oz.) cans Chicken broth
  • 1 cup (8 oz.) Sour cream
  • 1/2 cup Green Taco Sauce
  • 3 cups Cooked Chicken - Shredded
  • 3 cups (12 oz.) Monterey Jack cheese, shredded, divided
  • 1/2 cup Green onions, chopped, divided
  • 2 lbs. Fresh Asparagus, trimmed
  • 1/3 cup Parmesan cheese - grated
  • 1/4 cup ripe Olives - sliced

In a skillet, heat oil over medium-high.  Soften Tortillas in the hot oil for 20 seconds per side.  Drain on paper towels, cool.  In a large saucepan, melt butter over medium heat.  Blend in flour.  Whisk in the 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, 1 1/2 cups Monterey Jack cheese and all but 2 Tbsp. of the onions over the tortillas.

Arrange asparagus over filling, with the tips extending beyond the tortillas.  Top each with 2 Tbsp. sauce.  Roll up and place with seam side down in a 13x9x2 baking pan.  Top with remaining sauce and the Parmesan cheese.

Bake at 400° for 25 minutes or until bubbly.  Sprinkle with remaining Monterey Jack cheese; return to the oven just until melted.  Garnish with olives and reserved onions.

Yield 12 servings