Chicken Enchilada Bake With Salsa Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
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.
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