Chicken Enchilada Bake With Salsa Cream Sauce

Name: Chicken Enchilada Bake With Salsa Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 375u00b0F.
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.

1187

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Enchilada Bake With Salsa Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!