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San Joaquin Valley Enchilladas




Source of Recipe


Liz Roteret... Blue ribbon winners of County Fairs


List of Ingredients




2 to 3 pound fresh asparagus, cleaned and trimmed
1/2 cup oil
12 corn tortillas
1/2 cup (1 stick) butter
1/2 cup flour
3/4 cup chicken broth
1 cup sour cream
1/2 cup green taco sauce
3 cups shredded Monterey Jack cheese
3 cups shredded cooked white chicken meat
1/2 cup chopped onion
1/4 cup freshly grated Parmesan cheese

Blanch and drain the asparagus. Cut into 1-inch pieces and set aside. Heat the oil in a large skillet and cook each tortilla until soft. Set on paper towels to drain. In a small saucepan, melt the butter. Add the flour, stirring to blend. Add the broth and cook unti thick and bubbly, stirring constantly. Add the sour cream & taco sauce. Heat thoroughly.

Preheat the oven to 425º. Sprinkle each tortilla with 2 tablespoons cheese, chicken, onion, and asparagus. Top with 3 tablespoons of the cream sauce. Roll up and place, seam side down, in a baking dish. Sprinkle the remaining cheese over the top. Cover with the Parmesan and remaining cream sauce. Bake for 25 minutes.



Recipe