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.


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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

Directions Step-By-Step

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

About this Recipe

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