Friday, October 11, 2013

Salsa Verde White Chicken Tortilla Bake

This is a spin on my Salsa Verde White Chicken Enchiladas.  Frankly, this is an easier version since you don't have to roll the tortillas up enchilada-style.  Rather, this is comparable to building a super quick lasagna ... soft tortillas stand in for lasagna noodles while the filling consists of spiced chicken, black beans and corn.  And, everything is layered up with a delicious sour cream-based green salsa sauce and lots of gooey cheese.  A topping of slightly-crushed tortilla chips adds the perfect "crunch" to the dish!  Don't bypass adding the chips ... they really "make" the dish.

I prefer to use my homemade Salsa Verde in the cream sauce of this dish, but a good-quality store-bought green salsa would be just fine.

Serves 6.



4 tablespoons butter
3 tablespoons AP flour
3 cups chicken stock
1 cup sour cream
3/4 cup green salsa (SEE MY RECIPE HERE or use store bought)
Black pepper, to taste
Kosher salt, as needed


3 cups cooked, diced chicken
1 cup black beans, rinsed and drained
1 cup corn kernels (frozen or fresh)
1/2 small onion, minced
1 heaping teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 cup chopped fresh cilantro
Juice from 1/2 a lime


6 - 9 8" soft flour tortillas (the number needed will depend on the size and shape of your baking dish)
8 ounces shredded cheddar or Colby-jack cheese
4 ounces tortilla chips
Toppings, as desired - black olives, green onions, tomatoes, lettuce, sour cream, avocado


Preheat oven to 350 degrees.

In a large sauté pan set to medium heat, melt the butter.  Sprinkle in the flour.  Whisk occasionally while cooking for 3 - 4 minutes.  Pour in chicken stock.  Whisk to combine and until no flour lumps remain.  Simmer until sauce begins to thicken.  Turn off heat.  Whisk in the sour cream and salsa.  Season with salt and pepper, as needed.  Set aside.

In a medium mixing bowl, combine all of the chicken filling ingredients shown above.  Set aside.

Coat a high-sided rectangular (like, 9 x 13) or oval (mine was a 4-qt.) baking dish with non-stick spray.

Follow the layering steps shown below:

Notes Regarding Assemble:  It's okay if the flour tortillas go up the sides a bit.  They will probably need to overlap towards the middle of the dish and if using a rectangular dish, will not necessary cover the entire bottom.  You can cut-to-fit, if desired.

Bake uncovered for 45 - 55 minutes ... or until everything is nice and bubbly.  Remove from oven and allow to rest for 15 - 20 minutes before serving so everything has a chance to set up.  Top with desired garnishes. 

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