chicken enchilada bake with salsa cream sauce
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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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yield
6 -8
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For chicken enchilada bake with salsa cream sauce
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Tbspbutter
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Tbspflour
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1 1/2 cchicken stock or broth
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1/4 tspsalt
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ground pepper, to taste
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1 clight sour cream
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1/2 cfresh tomato salsa, or commercially prepared salsa
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10corn tortillas, cut into 3/4-inch strips
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2 1/2 ccooked chicken, cubed
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6green onions
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1 cpitted canned black olives
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2 1/2 cmonterey jack cheese, shredded
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lime wedges, for garnish
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papaya slices, for garnish
How To Make chicken enchilada bake with salsa cream sauce
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1In a medium pan over medium heat, melt butter. Add flour and blend.
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2Whisk in stock, salt and pepper. Stir until mixture boils and is thickened, about 2 minutes.
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3Remove from heat. Stir in sour cream and salsa and mix well.
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4Cover the bottom of a 9 x 13-inch baking dish with 1/3 of the sauce.
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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.
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6Top with remaining tortillas, sauce and cheese. Preheat oven to 375ºF. Bake, covered 30 minutes.
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7Remove cover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving.
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8Garnish with lime wedges and papaya slices.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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