Asparagus Enchiladas

ASPARAGUS ENCHILADAS

12 (10-inch) flour tortillas
2 pounds asparagus
1/4 cup unbleached flour
4 tablespoons butter
3 cups chicken broth (or vegetable broth)
1 cup light sour cream
1 (8 ounce) jar salsa
2 cups shredded Swiss cheese
1 large onion, finely chopped
1 cup chopped parsley

Preheat oven to 350 degrees F.

Wrap the tortillas in foil and keep warm in the oven to keep pliable until ready to fill.

Cut the asparagus spears into 2-inch pieces. In a large pot filled with lightly salted boiling water, cook asparagus until barely tender, about 3 minutes. Drain, rinse under cold water and drain again.

In a large sauce pan, melt butter over medium heat. Add flour and cook, stirring, for 1-2 minutes; add the broth all at once and bring to a boil, whisking, for about 3 or 4 minutes or until sauce is thick and smooth. Remove from heat. Stir in the sour cream, salsa and Swiss cheese.

Remove the warm tortillas from the oven. Increase oven heat to 400 degrees F.

Cover the bottom of a 13x9-inch baking dish with a thin layer of the sauce. Fill each tortilla with 2 tablespoons of the asparagus pieces, a little chopped onion, a little chopped parsley and a tablespoon of the cheese sauce. Roll up carefully and set snugly in the baking pan, seam-side down. Continue filling and rolling tortillas until all tortillas and filling ingredients are used up. Pour remaining cheese sauce over all. Cover the baking dish with aluminum foil.

Bake for 20-25 minutes, or until hot and bubbly.

Source: The Winnipeg Free Press