ASPARAGUS & CHICKEN ENCHILADAS RECIPE - (4.3/5)
Provided by DeliciouslyDished
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425 degrees F. Spray two (9x9) glass dishes (or one large 9x13 glass dish) with nonstick spray. 2. In medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, whisking, until thick (5 minutes). Remove from heat. Whisk in sour cream and taco sauce and set aside. 3. Lay out tortilla onto working surface. Place 2 Tablespoons of Jack cheese, 1/4 cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 Tablespoons of sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan. 4. Bake 25 minutes, or until light golden color and bubbly. Tips: *If you like spicy, add red pepper flakes or a couple of dashes of tabasco to the sauce. *Don't pre-cook your asparagus too long... they should still be firm and crisp.
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Fehmida Yousuf
[email protected]These enchiladas were a great way to use up leftover chicken and asparagus. I also added some chopped red bell pepper to the filling for an extra pop of color.
Abbie milligan
[email protected]I'm not sure what went wrong, but my enchiladas turned out dry and bland. I think I might have used the wrong kind of cheese.
phumudzo muldaluthe
[email protected]These enchiladas were easy to make and very delicious. I would definitely make them again.
Junior Mateo Gonzalez
[email protected]I'm not a big fan of enchiladas, but I really enjoyed these. The asparagus and chicken were cooked perfectly, and the sauce was delicious.
Juanita Sutherland
[email protected]These enchiladas were a bit too spicy for my taste. I would have preferred less cayenne pepper in the sauce.
connie stiles
[email protected]I'm a vegetarian, so I substituted the chicken for tofu in these enchiladas. They turned out great!
Alex Mafia
[email protected]I made these enchiladas for a potluck, and they were a huge success. Everyone loved them!
Selena Cruz
[email protected]These enchiladas were a bit too cheesy for my taste. I would have preferred less cheese in the filling.
Kidda Godfrey
[email protected]I loved the combination of asparagus and chicken in these enchiladas. The sauce was also very flavorful.
Logan Biswell
[email protected]These enchiladas were so easy to make, and they were a big hit with my guests. I will definitely be making them again soon.
Arvid
[email protected]I'm not sure what went wrong, but my enchiladas turned out dry and bland. I think I might have overcooked the chicken.
KhaLyah Singleton
[email protected]These enchiladas were a great way to use up leftover chicken. I also added some chopped spinach to the filling for an extra boost of vegetables.
Baylee Mealer
[email protected]I had some trouble rolling the enchiladas, but they still turned out delicious. I would definitely make them again.
Jemarth Bacong
[email protected]These enchiladas were a bit too bland for my taste. I would have liked more spice in the sauce.
Muhammad Asim bhatti
[email protected]I'm not a big fan of asparagus, but I really enjoyed these enchiladas. The sauce was creamy and flavorful, and the chicken was tender and juicy.
Ishita Hasi
[email protected]These enchiladas were easy to make and very delicious. I especially liked the asparagus and chicken filling.
Lwandle Mnisi
[email protected]I followed the recipe exactly, and the enchiladas turned out great. The only thing I would change next time is to add a bit more cheese to the filling.
Aya Slo
[email protected]These enchiladas were a hit with my family! The asparagus and chicken were perfectly cooked, and the sauce was flavorful and creamy. I will definitely be making these again.