Chicken Enchilada Bake With Salsa Cream Sauce Recipes

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.

CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE

Steps:

• In a medium pan over medium heat, melt butter.
• Add flour and blend.
• Whisk in stock, salt and pepper.
• 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 9x13-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 375ºF.
• 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.