Stockton Asparagus and Chicken Enchiladas

This creamy casserole comes from a small, gem-packed cookbook sent to me by the Stockton Asparagus Festival in Stockton, California. I think next time I may try spicing it up a little—or maybe not! My family ate every bite of it this way.

In my constant quest for spice I often forget that mild flavors can be appealing as well.

The original recipe called for 3 to 4 cups chicken broth. I used 4—and as you can see from the photo below my enchiladas were very wet! So I suggest sticking to 3………

Have fun!

Asparagus and Chicken Enchiladas

Ingredients:

2 pounds asparagus, cut into 1-inch pieces
12 tortillas (I used flour)
oil as needed for softening tortillas
1/2 cup (1 stick) sweet butter
1/2 cup flour
3 cups chicken broth
1 cup sour cream
1/2 cup salsa verde (a little more if you like)
3 cups (generous) grated cheese—Monterery Jack or sharp cheddar or a mixture of the 2
2-1/2 to 3 cups cooked, shredded chicken
1/2 cup chopped onions

Instructions:

Blanch the asparagus for 2 minutes. Cool them with ice cubes and drain them; set them aside.

Preheat the oven to 425 degrees.

Cook each tortilla briefly on both sides in an oiled skillet until it softens. Set the tortillas aside to drain and cool.

In a saucepan melt the butter. Whisk in the flour for a minute; then whisk in the broth. Cook until thick and bubbly, stirring constantly.

Add the sour cream and salsa; heat thoroughly. Remove from heat.

Mix together 2 cups of the cheese, the chicken, the onion pieces, and the asparagus. Divide this mixture evenly among the tortillas, and top each with 3 tablespoons of sauce.

Roll up the tortillas and place them, seam-side down, in a 9-by-13-inch baking dish. Sprinkle with the remaining sauce and cheese.

Bake for 25 minutes. Serves 6.

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