Asparagus and Chicken Enchiladas – Recipe Girl

This simple recipe for Asparagus and Chicken Enchiladas has been a delicious family favorite for many years.

asparagus and chicken enchiladas in a baking pan

My Dad used to make these enchiladas every time I came to visit. He knew that I loved them, and they were something he could make on his own. I love that they’re unique. They’re stuffed with asparagus, chicken and cheese. And they have a creamy sauce with taco sauce mixed into it. I’m so glad I saved the recipe!

ingredients displayed for making asparagus and chicken enchiladas

🛒 Ingredients Needed:

  • salted butter
  • all purpose flour
  • chicken broth
  • sour cream
  • green taco sauce
  • flour tortillas
  • cooked chicken
  • sweet onion
  • Monterey Jack cheese
  • asparagus
  • Parmesan cheese
four photos showing how to make asparagus and chicken enchiladas

✏️ How to make Asparagus and Chicken Enchiladas:

*The complete, printable recipe is in the recipe card at the end of this post.

  1. Preheat the oven to 425℉. Spray two 9×9 inch glass dishes (or one large 9×13 inch glass dish) with nonstick spray.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring 1 minute. Gradually add the broth and cook, whisking, until thick (about 5 minutes). Remove from heat. Whisk in the sour cream and taco sauce and set aside.
  3. Lay out a tortilla onto a working surface. Place 2 tablespoons of Jack cheese, ¼ cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 tablespoons of the sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan.
asparagus and chicken enchiladas in a baking pan

Bake for 25 minutes, or until light golden color and bubbly.

➡️ Tips and Substitutions:

  • If you like spicy, add red pepper flakes or a couple of dashes of tabasco to the sauce.
  • Don’t pre-cook your asparagus too long. They should still be firm and crisp.
  • Use leftover cooked turkey in place of chicken!
  • I know Parmesan sounds like an odd addition to the top of these asparagus. It’s good! There’s Parmesan cheese in my beef burrito casserole recipe too, and everyone always freaks out about that. No need. It works!
spatula taking enchiladas out of pan

✔️ Make Ahead and Storage Tips:

Since these enchiladas are made with flour tortillas, I wouldn’t suggest making them ahead. The tortillas might get soggy. Make, and eat when they come out of the oven. Leftovers can be stored in the fridge and eaten within a day or so.

enchiladas on plate with fork

❤️ What I Love About This Recipe:

  1. It’s different! I tend to like recipes that are just a little bit different, and these are not traditional enchiladas.
  2. This recipe makes me think of my Dad (fun memories of him cooking for me).
  3. It’s not a super heavy enchiladas recipe. And I usually use light sour cream to make it even lighter.
enchiladas serving on plate

The Best Mexican Food Recipes:

asparagus and chicken enchiladas in a baking pan

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Asparagus and Chicken Enchiladas

These enchiladas have been a family favorite for many years.

Recipe Details

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Course: Main Course

Cuisine: Mexican

Keyword: asparagus, chicken, Enchiladas

Servings: 12 enchiladas

Calories: 407kcal

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Ingredients

  • ½ cup (1 stick) butter
  • ½ cup all purpose flour
  • 3 cups chicken broth
  • 8 ounces sour cream
  • ½ cup green taco sauce
  • Twelve 8 inch flour tortillas
  • 3 cups chicken, cooked and shredded
  • ½ cup sweet onion, finely chopped
  • 12 ounces Monterey Jack cheese, shredded
  • pounds asparagus, trimmed and blanched
  • ½ cup Parmesan cheese, grated

Instructions

  1. Preheat the oven to 425℉. Spray two 9×9 inch glass dishes (or one large 9×13 inch glass dish) with nonstick spray.

  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring 1 minute. Gradually add the broth and cook, whisking, until thick (about 5 minutes). Remove from heat. Whisk in the sour cream and taco sauce and set aside.

  3. Lay out a tortilla onto a working surface. Place 2 tablespoons of Jack cheese, ¼ cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 tablespoons of the sauce on top of the mixture. Roll and place seam down. Place 6 enchiladas in each dish. Sprinkle with Jack cheese, sauce and Parmesan.

  4. Bake for 25 minutes, or until light golden color and bubbly.

Notes

  • If you like spicy, add red pepper flakes or a couple of dashes of tabasco to the sauce.
  • Don’t pre-cook your asparagus too long. They should still be firm and crisp.

Nutrition

Serving: 1enchilada, Calories: 407kcal, Carbohydrates: 27g, Protein: 17g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 73mg, Sodium: 916mg, Potassium: 381mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1430IU, Vitamin C: 8mg, Calcium: 345mg, Iron: 4mg

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