tomato enchilada bake

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.
• 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.
• preheat oven to 350 degrees f (175 degrees c).
• 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.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until cheese is melted and bubbly.