chicken enchilada bake with salsa cream sauce
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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prep time
20 Min
cook time
50 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- tablespoon butter
- tablespoon flour
- 1 1/2 cups chicken stock or broth
- 1/4 teaspoon salt
- - ground pepper, to taste
- 1 cup light sour cream
- 1/2 cup fresh tomato salsa, or commercially prepared salsa
- 10 - corn tortillas, cut into 3/4-inch strips
- 2 1/2 cups cooked chicken, cubed
- 6 - green onions
- 1 cup pitted canned black olives
- 2 1/2 cups monterey jack cheese, shredded
- - lime wedges, for garnish
- - papaya slices, for garnish
How To Make chicken enchilada bake with salsa cream sauce
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Step 1In a medium pan over medium heat, melt butter. Add flour and blend.
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Step 2Whisk in stock, salt and pepper. Stir until mixture boils and is thickened, about 2 minutes.
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Step 3Remove from heat. Stir in sour cream and salsa and mix well.
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Step 4Cover the bottom of a 9 x 13-inch baking dish with 1/3 of the sauce.
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Step 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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Step 6Top with remaining tortillas, sauce and cheese. Preheat oven to 375ºF. Bake, covered 30 minutes.
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Step 7Remove cover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving.
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Step 8Garnish with lime wedges and papaya slices.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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