Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add asparagus to the skillet and cook until tender-crisp, about 5-7 minutes.
- In a large bowl, combine shredded chicken, cooked asparagus and onion mixture, cream of mushroom soup, milk, sour cream, salt, and pepper. Mix well.
- Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Sprinkle with a little cheddar cheese.
- Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- Pour any remaining chicken mixture over the enchiladas.
- Top with the remaining cheddar cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through.
Notes
- Cook chicken ahead of time to save on prep.
- For extra flavor, add a pinch of chili powder or cumin to the chicken mixture.
- Serve with a side of rice or a fresh salad.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg