1/3 c. cooking oil
1 dozen flour tortillas (8" each)
1/2 c. butter/oleo
1/2 c. flour
2 (15 oz.) cans chicken broth
1 (8 oz.) sour cream
1/2 c. green taco sauce
3 c. shredded Monterey Jack cheese, divided
3 c. cooked, shredded chicken
1/2 c. chopped green onion, divided
2 lbs. fresh asparagus, trimmed
1/3 c. grated Parmesan cheese
Garnish sliced ripe olives, green onions, chopped tomatoes

Heat oil over medium high heat in skillet. Soften tortillas 30 seconds per side. Drain on paper towel. Cool. In large saucepan, melt butter. Blend in flour. Whisk in broth, cook and stir until thickened. Remove from heat. Stir in sour cream and taco sauce. Keep warm but do not boil. Divide chicken, 2 1/2 cups Monterey Jack cheese and all but 2 tablespoons green onion over the 12 tortillas. Arrange asparagus over filling with tips extending beyond tortillas.

Top each with 2 tablespoons sauce. Roll up and arrange (seam side down) in 13"x9" pan. Top with reserved sauce and the Parmesan cheese. Bake 400 degrees for 25 minutes. Sprinkle with remaining 1/2 cup Monterey Jack cheese and return to oven until just melted. Garnish with remaining onions, olives and tomatoes. Serve with additional green taco sauce. 12 servings.