Asparagus And Smoked Chicken Enchiladas

Recipe Ingredients

1 packet		Flour tortillas
1/2 cup	118ml	Green taco sauce
3 cups	438g / 15oz	Grated jack cheese
3 cups	187g / 6.6oz	Smoked chicken - shredded
1/2 cup	31g / 1.1oz	Onion - chopped
2/3 lb	302g / 10oz	Cooked asparagus
1/2 cup	118ml	Oil
1/2 cup	99g / 3.5oz	Butter
1/2 cup	31g / 1.1oz	Flour
3/4 cup	177ml	Chicken broth
1 cup	237ml	Sour cream
		Parmesan cheese

Recipe Instructions

Preheat oven to 425F. In a large fry pan heat oil and cook tortillas one at a time to soften. Set aside to cool and drain. In sauce pan melt butter then blend in flour. Add chicken broth and cook until thick and bubbly. Add sour cream and taco sauce.

Heat thoroughly. On one tortilla at a time, place a handful of cheese, chicken, some onion, plenty of asparagus to extend to both ends of tortilla and 3 tablespoons above sauce. Roll tortilla, place seam side down in glass dish.

Sprinkle with any remaining cheese, cover with a layer of parmesan cheese and cover with remaining sauce. Bake at 425F for 25 minutes.

Source:
Tony Lima

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