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SAN JOAQUIN ENCHILADAS 
1/2 c. butter
1/2 c. all-purpose flour
3 c. chicken broth
2 container (8 oz.) dairy sour cream
1/2 c. green taco sauce
1 doz. 7" flour tortillas
3 c. Monterey Jack cheese (12 oz.)
3 c. cooked shredded chicken, 1 lb. uncooked
1/2 c. finely chopped onion, med. size
2 1/2 lb. asparagus, trimmed & cooked (can use canned)
1/2 c. grated Parmesan cheese

1. Melt butter in medium saucepan over medium heat. Stir in flour; cook stirring 1 minute. Remove from heat. Stir in sour cream and taco sauce (can use picante sauce); set aside.

2. Preheat oven to hot (425 degrees) lightly buttered 2 small 9 x 9 x 2 inch baking dishes.

3. Working with 2 tortillas at a time, place about 2 tablespoons Monterey Jack cheese, 1/4 cup chicken, some onion and asparagus. To extend to both ends of tortilla. Spoon 3 tablespoons sauce down the center of each. Roll up the tortillas; place seam side down in the prepared dishes. Sprinkle with any remaining Monterey Jack cheese and sauce and Parmesan cheese.

4. Bake in preheated hot oven (425 degrees) for 25 minutes or until lightly golden.

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