Asparagus Enchiladas

Ingredients (13)

• 1/3 cup vegetable oil
• 1 dozen flour tortillas (8 inches each)
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 cans (15 ounces each) chicken broth
• 1 cup sour cream
• 1/2 cup green taco sauce
• 3 cups shredded Monterey Jack cheese, divided
• 3 cups cooked shredded chicken
• 1/2 cup chopped green onions, divided
• 2 pounds fresh asparagus, trimmed
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced ripe olives