Chicken Enchilada Bake with Salsa Cream Sauce

Happy Cinco de Mayo!

I've decided to make use of the 'To try' folder that I created within Mastercook.  I figure that if I can make one recipe a week from there (or delete one that no longer sounds appetizing) then that should whittle that list right down.  Problem is, there are 127 recipes stored on this laptop, an unknown number on the other, plus Pinterest, plus email ...

Madeleine was looking through the recipes with me and wanted to give this one a try.  It's been on my list to try for a while but I didn't have the source noted.  This was another one of those recipes that was a snap to put together (as long as you have cooked chicken) which is a must for a school night. 

The kids holped me put this one together.  I was in charge of the sauce, Madeleine was in charge of the chicken mixture and Christopher was the cheese spreader.  I didn't even bother to try and find a papaya here and just had it with some sliced mango instead.  I used spicier than normal salsa but mixing it with the sour cream cooled it down a bit.  Much easier than rolling enchiladas, which always seem to split on me.

                     
Chicken Enchilada Bake with Salsa Cream Sauce

1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 teaspoon salt
1 cup light sour cream
1/2 cup salsa
10 whole corn tortillas -- cut into inch strips
2 cups cooked chicken -- shredded
15 ounces canned black beans -- rinsed and drained
6 whole green onions -- including some tender green tops
1 cup black olives -- sliced
6 ounces monterey jack cheese -- grated
Lime wedges
Papaya

In a medium saucepan 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-by-13-inch baking dish with one third of the sauce. Scatter half of the tortilla strips on top. Next scatter the chicken, onions, olives, and half the cheese, and pour one third of the sauce over all. Top with remaining tortillas, sauce, and cheese.

Preheat oven to 375 degrees F. Bake, covered, 30 minutes. Remove cover and bake until bubbly, about 15 minutes longer. Let stand 10 minutes before serving. Garnish with lime wedges and papaya slices.