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Creamy Chicken and Asparagus Enchiladas with Mild Tomato Basil Sauce Ingredients: 2 boneless, skinless chicken breasts 1 bunch of fresh asparagus, trimmed and cut into bite-sized pieces 1 cup cherry tomatoes, halved 1/2 cup fresh basil leaves, chopped 1/2 cup grated Parmesan cheese 8 small corn tortillas (for a gluten-free option) 1 cup dairy-free sour cream or Greek yogurt (for dairy-free option) 1 tablespoon olive oil Salt and pepper to taste For the Mild Tomato Basil Sauce: 1 can (14 oz) diced tomatoes 1/2 onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon paprika Salt and pepper to taste Instructions: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until cooked through. Remove from the pan and let them rest for a few minutes, then shred the chicken with two forks. In the same skillet, add the asparagus and cherry tomatoes. Sauté for 2-3 minutes until the asparagus is tender but still crisp. Remove from heat and set aside. In a separate saucepan, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent. Stir in the diced tomatoes, dried oregano, paprika, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld. Add fresh basil and cook for an additional 2 minutes. Remove from heat and set aside. Warm the corn tortillas briefly in the microwave or on a griddle. In a bowl, mix the shredded chicken, sautéed asparagus and cherry tomatoes, and half of the grated Parmesan cheese. Add salt and pepper to taste. Spread a small amount of the tomato basil sauce on the bottom of a baking dish. Place a portion of the chicken mixture in each tortilla, roll them up, and place them seam-side down in the baking dish. Pour the remaining tomato basil sauce evenly over the enchiladas. Top with the dairy-free sour cream or Greek yogurt and the remaining Parmesan cheese. Bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through, and the cheese is bubbly and slightly golden. Garnish with additional fresh basil before serving. Presentation Tips: