Recipe - San Joaquin Valley Enchiladas

1 Dozen flour tortillas
One half cup Green taco sauce
3 cup Grated jack cheese
3 cup Cooked and shredded chicken
One half cup Chopped onions
2 pound Cooked asparagus (don't
overcook) (up to 3)
One half cup Oil
One half cup Butter
One half cup Flour
3 cup Chicken broth (up to 4)
1 cup Sour cream
Parmesan cheese

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 CHILEHEADS DIGEST V3 #266 by
tony.lima@toadhall.com (Tony Lima) on Mar 15, 1997