Preparation:
Preheat oven to 425F.
In a large fry pan heat oil and cook tortillas one at a time to soften. Set aside to cool and drain.
In sauce pan melt butter then blend in flour. Add chicken broth and cook until thick and bubbly. Add sour cream and taco sauce. Heat thoroughly.
On one tortilla at a time, place a handful of cheese, chicken, some onion, plenty of asparagus to extend to both ends of tortilla and 3 tablespoons above sauce. Roll tortilla, place seam side down in glass dish. Sprinkle with any remaining cheese, cover with a layer of parmesan cheese and cover with remaining sauce.
Bake at 425F for 25 minutes. |
