Chicken Enchilada Bake With Salsa Cream Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

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

Recipe

• 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.