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chicken enchilada bake with salsa cream sauce

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

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.

yield 6 -8
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For chicken enchilada bake with salsa cream sauce

  • Tbsp
    butter
  • Tbsp
    flour
  • 1 1/2 c
    chicken stock or broth
  • 1/4 tsp
    salt
  • 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.
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