Chicken Enchiladas in Sour Cream & Verde Sauce w/ Asparagus

by Denise Hallerbach

Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus

What You Need:

~3 lb boneless, skinless chicken thighs
salt
2-3 lb asparagus, cut into bite-size pieces
1/3 cup yellow or white onion, chopped
1 Tbsp. olive oil
2.5 oz can black olives, chopped
3-4 cups Monterey Jack cheese, shredded
1/2 cup butter
1/2 cup flour
4 cups chicken broth (used from cooking the chicken)
1 cup sour cream
3/4 cup salsa verde (green salsa)
1 dozen flour tortillas (I recommend using Guerrero’s Soft Taco Flour Tortillas)
a sprinkling of Parmesan cheese
1/4 cup fresh cilantro. chopped
2 9×13 baking dishes

What To Do:

Cover chicken in large stock pot with salted water (about 3-4 Tbsp); Bring to a boil, then lower heat to medium and cook for about 25 min; Place chicken on cutting board to cool.
While chicken is cooking, place asparagus in a skillet, barely cover with water, sprinkle with salt, and bring to low boil; Cook asparagus until al dente; Drain asparagus and place in a large mixing bowl; Set aside.
Sauté onion in skillet with 1 Tbsp olive oil over medium heat until softened; Add to mixing bowl with asparagus.
Shred chicken and place in mixing bowl with asparagus and onions; add olives and about 2 cups of cheese and mix all ingredients together.
In medium saucepan, melt butter over medium heat; blend in flour with a wooden spoon; Add chicken broth (reserved from cooking chicken), whisking constantly until thick and bubbly; Add sour cream and green salsa and heat all.
Preheat oven 350 deg F; wipe bottom and sides of baking dishes with olive oil.
One tortilla at a time placed in the baking dish, place a generous amount of chicken mixture in the center of the tortilla and spread evenly throughout; drizzle about 3-4 Tbsp sauce inside the enchilada, roll up; Line up the next tortilla and repeat until all of mixture is used up.
Evenly pour sauce over the top of all enchiladas; Sprinkle with Jack cheese, and then with a dusting of Parmesan cheese.
Bake at 350 degrees F for 25 min or until top turns slightly brown.
Sprinkle with fresh cilantro and serve.