Chicken and Potato Enchilada Bake Recipe

Ingredients

• 16 oz tomato salsa, pureed
• ½ cup chicken broth, or vegetable broth
• 2 tbsp all-purpose flour
• 1½ cups chicken breasts, skinless and boneless, roasted or poached, diced
• 1½ cups potatoes, roasted and diced
• 8 flour tortillas, or corn tortillas, small
• 1½ cups cheddar cheese, grated and divided
• cooking spray

To serve:

• 2 oz potato chips, per serving