Chicken Enchilada Bake With Salsa Cream Sauce
photo by Mrs Goodall
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 44.37 ml butter or 44.37 ml margarine
- 44.37 ml flour
- 354.88 ml chicken stock or 354.88 ml broth
- 1.23 ml salt
- ground pepper, to taste
- 236.59 ml light sour cream
- 118.29 ml salsa
- 10 corn tortillas, cut into 3/4-inch strips
- 591.47 ml cooked chicken, cubed
- 6 green onions, including some
- 236.59 ml black olives, canned, pitted and drained
- 591.47 ml monterey jack cheese, shredded
- lime wedge, for garnish
- papaya, slices for garnish
directions
- In a medium pan over medium heat, melt butter.
- Add flour and blend.
- Whisk in stock, salt and pepper.
- Stir until mixture boils and is thickened, about 2 minutes.
- Remove from heat.
- Stir in sour cream and salsa and mix well.
- Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce.
- 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.
- Top with remaining tortillas, sauce and cheese.
- Preheat oven to 375ºF.
- Bake, covered 30 minutes.
- Remove cover and bake until bubbly, about 15 minutes more.
- Let stand 10 minutes before serving.
- Garnish with lime wedges and papaya slices.
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Reviews
-
Served this at a dinner party for six adults and one child, and the pan was completely empty by the end. Everyone loved it, and it was the first Mexican food that was mild enough for my three-year-old to eat. It smelled amazing in the oven. I will definitely be making this ofen. Made for ZWT5 Family Picks. Thanks!
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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