Tuesday, June 12, 2012

Tasty Tuesday

Good morning ladies!  Today I am going to share a recipe with you that comes from a dear friend of mine.  She mentioned this dish on our Facebook page recently and I asked for the recipe to share with y'all.

Chicken Asparagus Enchiladas

I took this photo from the internet
as I have not yet made this dish.
1/3 C cooking oil
12 flour tortillas
1/2 C butter or margarine
1/2 C all-purpose flour
2 cans(14 1/2 oz. EACH) chicken broth
1 C (8oz) sour cream
1/2 C green taco sauce
3 C shredded cooked chicken
3 C (12 oz) shredded Monterey Jack cheese, divided
1/2 C chopped green onions, divided
2 lbs. fresh asparagus, trimmed
1/3 C grated Parmesan cheese
1/4 C sliced ripe olives

 In a skillet, heat oil over med-high. Soften tortillas in the hot oil for 30 secs per side. Drain on paper towels; cool. In a large saucepan, melt butter over med. heat. Blend in flour. Whisk in the broth; cook and stir until thickened. Remove from heat; stir in sour cream and taco sauce. Keep warm but do not boil. Divide the chicken, 2 1/2 C Monterey Jack cheese and all but 2 Tablespoons of the onions over the tortillas. Arrange asparagus over filling, with the tips extending beyond the tortillas. Top each w/2 Tablespoons sauce. Roll up and place seam side down in a 13x9x2 baking pan. Top w/remaining sauce and the Parmesan cheese. Bake at 400* for 25 min. or until bubbly. Sprinkle w/remaining Monterey Jack cheese; return to oven just until melted. Garnish w/olives and reserved onions. Yield:12 servings

Try this recipe out and let us know what you think!

Sweet Blessings~

1 comment:

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