JANET COOPER RECIPES

Steps:

• Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
• Sprinkle the house seasoning and Parmesan cheese over the top.
• Place in a 400 degree oven for 15 minutes.
• Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
• Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

Steps:

• Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
• Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
• Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
• Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.