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Chicken Enchilada Bake With Salsa Cream

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Ingredients

Adjust Servings:
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

Nutritional information

536.2
Calories
290 g
Calories From Fat
32.3 g
Total Fat
16.9 g
Saturated Fat
116.1 mg
Cholesterol
871.3 mg
Sodium
29.9 g
Carbs
4.1 g
Dietary Fiber
2.6 g
Sugars
32.5 g
Protein
455 g
Serving Size

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Chicken Enchilada Bake With Salsa Cream

Features:
    Cuisine:

    Not sure where I got this recipe, but it's a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chicken Enchilada Bake With Salsa Cream Sauce, Not sure where I got this recipe, but it’s a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.


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    Steps

    1
    Done

    In a Medium Pan Over Medium Heat, Melt Butter.

    2
    Done

    Add Flour and Blend.

    3
    Done

    Whisk in Stock, Salt and Pepper.

    4
    Done

    Stir Until Mixture Boils and Is Thickened, About 2 Minutes.

    5
    Done

    Remove from Heat.

    6
    Done

    Stir in Sour Cream and Salsa and Mix Well.

    7
    Done

    Cover the Bottom of a 9x13-Inch Baking Dish With 1/3 of the Sauce.

    8
    Done

    Scatter Half of the Tortilla Strips on Top.

    9
    Done

    Next Scatter the Chicken, Onions, Olives and Half the Cheese, and Pour 1/3 of the Sauce Over All.

    10
    Done

    Top With Remaining Tortillas, Sauce and Cheese.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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