Chicken Enchilada Bake With Salsa Cream Sauce Recipe

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Chicken Enchilada Bake With Salsa Cream Sauce

Vicki Butts (lazyme)

By
@lazyme5909

Not sure where I got this recipe, but it's a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6-8
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

Tbsp
butter
Tbsp
flour
1 1/2 c
chicken stock or broth
1/4 tsp
salt
ground pepper, to taste
1 c
light sour cream
1/2 c
fresh tomato salsa, or commercially prepared salsa
10
corn tortillas, cut into 3/4-inch strips
2 1/2 c
cooked chicken, cubed
6
green onions
1 c
pitted canned black olives
2 1/2 c
monterey jack cheese, shredded
lime wedges, for garnish
papaya slices, for garnish

Step-By-Step

1In a medium pan over medium heat, melt butter. Add flour and blend.
2Whisk in stock, salt and pepper. Stir until mixture boils and is thickened, about 2 minutes.
3Remove from heat. Stir in sour cream and salsa and mix well.
4Cover the bottom of a 9 x 13-inch baking dish with 1/3 of the sauce.
5Scatter half of the tortilla strips on top. Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
6Top with remaining tortillas, sauce and cheese. Preheat oven to 375ºF. Bake, covered 30 minutes.
7Remove cover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving.
8Garnish with lime wedges and papaya slices.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American