Chicken Enchilada Bake With Salsa Cream Sauce

Chicken Enchilada Bake With Salsa Cream Sauce

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Vicki Butts (lazyme)


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.


☆☆☆☆☆ 0 votes

20 Min
50 Min


  • Tbsp
  • Tbsp
  • 1 1/2 c
    chicken stock or broth
  • 1/4 tsp
  • ·
    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

How to Make Chicken Enchilada Bake With Salsa Cream Sauce


  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.

Printable Recipe Card

About Chicken Enchilada Bake With Salsa Cream Sauce

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

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