Asparagus Chicken Enchiladas Recipe 435

ASPARAGUS ENCHILADAS

Steps:

• In a skillet, heat oil over medium-high. Soften tortillas in the hot oil 30 seconds per side. Drain on paper towel; cool. , In a large saucepan, melt butter over medium heat. Blend in flour. Whisk in chicken broth, cook and stir until thickened. Remove from the heat. Stir in sour cream and taco sauce. Keep warm but do not boil. Divide the chicken, 2-1/2 cups Monterey Jack cheese and all but 2 tablespoons of the onions over the 12 tortillas. Arrange asparagus over filling with the tips extending beyond the tortillas. Top each with 2 tablespoons sauce. Roll up and arrange, seam side down, in a 13x9-in. baking dish. Top with reserved sauce and the Parmesan cheese. , Bake at 400° for 25 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese and return to the oven just until melted. Garnish with olives and reserved onions. Serve with additional green taco sauce.

CREAMY ASPARAGUS AND PEAS PASTA

Steps:

• Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
• Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
• Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
• Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
• Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
• Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
• Stir in cream and bring mixture to a simmer.
• Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the sour cream, soup and wine. Mix well.
• Place chicken breasts in a 9x13 inch baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.

PASTA MILAN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain.
• Meanwhile, crumble cheese with the cream and season with salt and pepper to taste.
• In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.

ASPARAGUS & CHICKEN ENCHILADAS RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 425 degrees F. Spray two (9x9) glass dishes (or one large 9x13 glass dish) with nonstick spray. 2. In medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, whisking, until thick (5 minutes). Remove from heat. Whisk in sour cream and taco sauce and set aside. 3. Lay out tortilla onto working surface. Place 2 Tablespoons of Jack cheese, 1/4 cup chicken, onions and asparagus down the center of the tortilla. Spoon 3 Tablespoons of 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 25 minutes, or until light golden color and bubbly. Tips: *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.

CREAMY LEMON CHICKEN

Steps:

• Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & 2 Tbsp butter
• If using mushrooms, wash and slice them
• Pound each chicken breast until flat and even, about 1/2 inch thick
• Season both sides with salt & pepper
• Grate or shave a generous amount (about 1/2 cup) of the Parmesan cheese and add to breadcrumbs and toss together
• Save 1/2 cup of Parmesan for the sauce.
• Using 3 plates or pie tins fill one with flour, one with beaten egg and water and one with bread crumbs with shaved Parmesan
• Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last
• Place coated chicken breasts into a preheated skillet with olive oil and melted butter
• Brown 2-3 minutes on both sides
• Remove from skillet and place into casserole dish
• Then place in preheated oven for 15 minutes or until chicken reaches temperature of 166 F.
• Do not overcook or the chicken will be tough
• Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown
• Add capers and garlic to mixture
• Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan
• Simmer for 5 minutes
• Add 2 more tbsp butter and the heavy cream
• Mix together well and turn to low
• Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon
• Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts
• After removing the chicken from the oven place on a serving platter and our cream sauce over the top.

SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
• Use forks to shred chicken. Stir in cooked rice.
• Ladle into bowls and garnish with Monterey Jack cheese.

LEMONY CHICKEN NOODLE SOUP

Steps:

• In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.