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:
Cubed cooked chicken.
Monterey Jack cheese.
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.
Salsa cream sauce. So tasty, all on its own.
Assembled the casserole:
Building the casserole, stage 1.
Building the casserole, stage 2.
building the casserole, stage 3.
Ready to go:
Ready to get baked.
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
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
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.