Recipes | Ontario Asparagus and Chicken Enchiladas
Ontario Asparagus and Chicken Enchiladas
Hearty and simple, this is a weeknight meal perfect for springtime! To make your evenings even easier, use a store-bought deli roasted chicken to save yourself some cooking time.
Ingredients
Servings
- 1 Jar Salsa Verde (Or Tomato Salsa)
- 18 Ontario Asparagus Spears, Trimmed and Blanched
- 2 Cups Shredded Cooked Chicken
- 1 1/2 Cups Shredded Cheddar Cheese
- 8 Corn Tortillas, Lightly Toasted
- 1/4 Cup Crumbled Feta Cheese
- 1/4 Cup Ontario Greenhouse Red Bell Pepper, Finely Chopped
- 2 Tbsp. Fresh Cilantro Leaves, Chopped
- 1/2 Cup Sour Cream
Instructions
Step 1
Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch (3 L) baking dish. Spoon in 1/2 cup salsa verde.Step 2
Place 2 spears asparagus, 1/4 cup (60 mL) chicken, and 1 tbsp (15 mL) Cheddar cheese in each tortilla. Roll up tightly and place seam-side down in baking dish. Top with the remaining salsa verde and sprinkle with the remaining Cheddar cheese.Step 3
Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned and filling is heated through. Chop the remaining asparagus spears and toss with the feta, red pepper and cilantro. Scatter over the baking dish. Serve with sour cream.
