Ingredients
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3 tablespoons butter or 3 tablespoons margarine
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3 tablespoons flour
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1 1/2 cups chicken stock or 1 1/2 cups broth
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1/4 teaspoon salt
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ground pepper, to taste
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1 cup light sour cream
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1/2 cup salsa
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10 corn tortillas, cut into 3/4-inch strips
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2 1/2 cups cooked chicken, cubed
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6 green onions, including some
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1 cup black olives, canned, pitted and drained
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2 1/2 cups monterey jack cheese, shredded
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lime wedge, for garnish
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papaya, slices for garnish
Instructions
- 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.