Asparagus and Chicken Enchiladas

Name: Asparagus and Chicken Enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: ½ cup (1 stick) butter; ½ cup all purpose flour; 3 cups chicken broth; 8 ounces sour cream; ½ cup green taco sauce; Twelve 8 inch flour tortillas; 3 cups chicken, (cooked and shredded); ½ cup sweet onion, (finely chopped); 12 ounces Monterey Jack cheese, (shredded); 2½ pounds asparagus, (trimmed and blanched); ½ cup Parmesan cheese, (grated)

These enchiladas have been a family favorite for many years.

⏱ 55 menit 🔨 Persiapan 25mnt 🔥 Masak 30mnt 📊 Sedang 🍽 12 porsi 👁 30

Langkah-langkah

Preheat the oven to 425℉. Spray two 9x9 inch glass dishes (or one large 9x13 inch glass dish) with nonstick spray.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring 1 minute. Gradually add the broth and cook, whisking, until thick (about 5 minutes). Remove from heat. Whisk in the sour cream and taco sauce and set aside.
Lay out a tortilla onto a working surface. Place 2 tablespoons of Jack cheese, ¼ cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 tablespoons of the sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan.
Bake for 25 minutes, or until light golden color and bubbly.

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