Creamy Chicken and Asparagus Enchiladas

Instructions

1. 1

   Soften the flour tortillas in hot vegetable oil for 30 seconds per side, then drain and cool.

2. 2

   In a saucepan, melt the butter and whisk in the flour to create a roux. Gradually add the chicken broth, cooking and stirring until thickened. Remove from heat and stir in the sour cream and taco sauce. Keep warm. Divide the shredded chicken, 2-1/2 cups Monterey Jack cheese, and all but 2 tablespoons of the green onions among the 12 tortillas. Arrange the fresh asparagus spears over the filling, with the tips extending beyond the tortillas. Top each with 2 tablespoons of the sauce. Roll up the enchiladas and arrange them seam-side down in a baking dish. Top with the remaining sauce and the Parmesan cheese.

3. 3

   Bake the enchiladas at 400°F for 25 minutes or until bubbly. Sprinkle with the remaining Monterey Jack cheese and return to the oven just until melted. Garnish with the reserved green onions and sliced olives. Serve with additional green taco sauce.