San joaquin valley enchiladas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dozen flour tortillas | |
| ½ | cup | Green taco sauce |
| 3 | cups | Grated jack cheese |
| 3 | cups | Cooked and shredded chicken |
| ½ | cup | Chopped onions |
| 2 | pounds | Cooked asparagus (don't overcook) (up to 3) |
| ½ | cup | Oil |
| ½ | cup | Butter |
| ½ | cup | Flour |
| 3 | cups | Chicken broth (up to 4) |
| 1 | cup | Sour cream |
| Parmesan cheese | ||
Directions
Liz Rotert
This recipe was the grand prize winner at the Stockton (California) Asparagus Festival in 1988. Haven't tried it yet, but it sounds promising! I offer it with only minimum editing.
Preheat oven to 425 degrees. 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
425 degrees for 25 minutes. Posted to CHILE-HEADS DIGEST V3 #266 by tony.lima@... (Tony Lima) on Mar 15, 1997