Chicken Enchilada Bake with Salsa Cream Sauce

One day after Cinco de Mayo, here’s a casserole which is tasty but unlikely ever eaten in Mexico. Mexican flavours though and very good with guacamole, but what isn’t?

What ingredients you need:

chicken stock

Chicken stock.

sour cream

Sour cream.

salsa

Salsa.

tortillas

Tortillas.

cubed cooked chicken

Cubed cooked chicken.

green onions

Green onions.

monterey jack cheese

Monterey Jack cheese.

mise en place, sorta. also known as now i have to wash all these bowls.

Mise en place, sorta. Also known as “Now I have to wash all these bowls.”

What I did…
Made the salsa cream sauce:

beginning of the salsa cream sauce

Beginning of the salsa cream sauce.

salsa cream sauce

Salsa cream sauce. So tasty, all on its own.

Assembled the casserole:

building the casserole, stage 1

Building the casserole, stage 1.

building the casserole, stage 2.

Building the casserole, stage 2.

building the casserole, stage 3.

Ready to go:

ready to get baked

Ready to get baked.

Finished casserole:

chicken enchilada bake with salsa cream sauce

Chicken enchilada bake with salsa cream sauce.


From The Big Book of Casseroles: 250 Recipes for Serious Comfort Food by Maryana Vollstedt

Chicken Enchilada Bake with Salsa Cream Sauce
Servings: 6

3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/4 teaspoon salt
ground pepper, to taste
1 cup 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 tender green tops, sliced
1 cup pitted canned black olives
2 1/2 cups grated Monterey Jack cheese
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 and 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 9×13-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 375°F. 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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