A delightful twist on the classic enchilada bake, featuring a creamy sauce and vibrant toppings.
Melt the butter in a medium saucepan over medium heat.
Ensure the butter doesn't brown for a smoother sauce.
Whisk in the flour and cook for a minute to remove the raw taste.
Stir constantly to prevent lumps from forming.
Gradually add the chicken broth, whisking continuously until smooth.
Add the broth slowly to maintain a lump-free consistency.
Season with salt and pepper, and cook until the mixture thickens.
The sauce should coat the back of a spoon when ready.
Remove from heat and stir in the sour cream and salsa.
Mix until the sauce is well combined and creamy.
Spread a third of the sauce in the bottom of a 9x13-inch baking dish.
Ensure the sauce covers the bottom evenly to prevent sticking.
Layer half of the tortillas over the sauce.
Overlap the tortillas slightly for full coverage.
Top with half of the chicken, green onions, olives, and cheese.
Distribute the ingredients evenly for consistent flavor.
Repeat the layers with the remaining ingredients, finishing with cheese on top.
Press down gently to compact the layers.
Preheat the oven to 375°F and bake the dish covered for 30 minutes.
Covering the dish prevents the cheese from browning too quickly.
Remove the cover and bake for an additional 15 minutes until bubbly.
This step ensures a golden, bubbly cheese topping.
Let the casserole rest for 10 minutes before serving.
Resting allows the layers to set for easier serving.
Garnish with lime wedges and papaya slices before serving.
The fresh garnish adds a burst of color and flavor.
Continue in our app for the best experience
