Asparagus Enchiladas Recipe

Name: Asparagus Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup vegetable oil; 1 dozen flour tortillas (8 inches each); 1/2 cup butter; 1/2 cup all-purpose flour; 2 cans (15 ounces each) chicken broth; 1 cup sour cream; 1/2 cup green taco sauce; 3 cups shredded Monterey Jack cheese, divided; 3 cups cooked shredded chicken; 1/2 cup chopped green onions, divided; 2 pounds fresh asparagus, trimmed; 1/3 cup grated Parmesan cheese; 1/4 cup sliced ripe olives

Servings: persons

1/3 cup vegetable oil
1 dozen flour tortillas (8 inches each)
1/2 cup butter
1/2 cup all-purpose flour
2 cans (15 ounces each) chicken broth
1 cup sour cream
1/2 cup green taco sauce
3 cups shredded Monterey Jack cheese, divided
3 cups cooked shredded chicken
1/2 cup chopped green onions, divided
2 pounds fresh asparagus, trimmed
1/3 cup grated Parmesan cheese
1/4 cup sliced ripe olives

1
In a skillet, heat oil over medium-high. Soften tortillas in the hot oil 30 seconds per side. Drain on paper towel; cool.
2
In a large saucepan, melt butter over medium heat. Blend in flour. Whisk in chicken broth, cook and stir until thickened. Remove from the heat. Stir in sour cream and taco sauce. Keep warm but do not boil. Divide the chicken, 2-1/2 cups Monterey Jack cheese and all but 2 tablespoons of the onions over the 12 tortillas. Arrange asparagus over filling with the tips extending beyond the tortillas. Top each with 2 tablespoons sauce. Roll up and arrange, seam side down, in a 13x9-in. baking dish. Top with reserved sauce and the Parmesan cheese.
3
Bake at 400u00b0 for 25 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese and return to the oven just until melted. Garnish with olives and reserved onions. Serve with additional green taco sauce.

1703

kcal

Calories

100

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup vegetable oil, 1 dozen flour tortillas (8 inches each), 1/2 cup butter, 1/2 cup all-purpose flour, and more.

Yes, Asparagus Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions