Tomato Enchilada Bake

Name: Tomato Enchilada Bake
Ingredients: 3 cups cooked chicken meat; 1 cup sour cream; 1 (14.5 ounce) can diced tomatoes; 1 teaspoon chili powder; 1/4 cup chopped onion; 2 green onions, chopped; 1 tomato, diced; 1 (6.5 ounce) can canned tomato sauce; 1/2 cup salsa; 2 teaspoons chili powder; 1/4 teaspoon dried oregano; 1/4 teaspoon dried parsley; 8 (8 inch) flour tortillas; 6 ounces shredded Cheddar cheese; 1 (2 ounce) can chopped black olives, drained

15 ingredients

5 steps

Ingredients

3 cups cooked chicken meat
1 cup sour cream
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 ounce) can canned tomato sauce
1/2 cup salsa
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
8 (8 inch) flour tortillas
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives, drained

Directions

1

In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2

In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3

Preheat oven to 350 degrees F (175 degrees C).
4

Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.