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Ingredients

• 1/3 C. cooking oil
• 1 dozen 8-inch flour tortillas
• 1/2 C. butter or margarine
• 1/2 C. all-purpose flour
• 2 15 oz. cans chicken broth
• 1 C. sour cream
• 1/2 green taco sauce
• 3 C. (12 oz.) shredded Monterey Jack cheese, divided
• 3 C. shredded cooked chicken
• 1/2 C. chopped green onions, divided
• 2 lb. fresh asparagus, trimmed
• 1/3 C. grated Parmesan cheese
• 1/4 C. sliced ripe olives

Description

A Fresh Twist On A Mexican Classic, The Asparagus And Chicken Make For A Crunchy Filler For These Enchiladas

Recipe4Living