Chicken Enchilada Bake With Salsa Cream Sauce

lazyme's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 1 1/2 cups chicken stock or 1 1/2 cups broth
• 1/4 teaspoon salt
• ground pepper, to taste
• 1 cup light sour cream
• 1/2 cup salsa
• 10 corn tortillas, cut into 3/4-inch strips
• 2 1/2 cups cooked chicken, cubed
• 6 green onions, including some
• 1 cup black olives, canned, pitted and drained
• 2 1/2 cups monterey jack cheese, shredded
• lime wedge, for garnish
• papaya, slices for garnish

Directions:

1. In a medium pan over medium heat, melt butter.
2. Add flour and blend.
3. Whisk in stock, salt and pepper.
4. Stir until mixture boils and is thickened, about 2 minutes.
5. Remove from heat.
6. Stir in sour cream and salsa and mix well.
7. Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce.
8. Scatter half of the tortilla strips on top.
9. Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
10. Top with remaining tortillas, sauce and cheese.
11. Preheat oven to 375ºF.
12. Bake, covered 30 minutes.
13. Remove cover and bake until bubbly, about 15 minutes more.
14. Let stand 10 minutes before serving.
15. Garnish with lime wedges and papaya slices.

Reviews

[Chef #203193]

Absolutely delicious! I like spicy, so I added a diced chipotle chile and a couple tablespoons of adobo sauce. VERY good! I also made the cheese as my top layer..just a personal preference. Will definitely make this again!

[**Mandy**]

What a great use of leftover chicken, this went over well with both hubby & Miss 5 year old and mum who was visiting, easy to put together and a great Friday night dinner. Made as directed minus the olives as we're not fans of them. Thanks for posting!

[Shelley Ann]

I've made a dish VERY similar to this, although instead of the olives, I add chopped/diced Ortega chiles. This doesn't make it hot, just adds more flavor. I also use the roasted chicken from COSTCO and merely shred it ....saves a LOT of time! It was delicious! Thanks!