Tomato Enchilada Bake

Flour tortillas filled with a tomato-chicken mixture and topped with a simmering salsa mixture, then baked with cheese and olives on top. Really tasty! This recipe is easy and delicious.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 874 Calories

Ingredients

• 1 cup sour cream
• ¼ cup chopped onion
• 1 teaspoon chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1 tomato, diced
• 2 teaspoons chili powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley
• 2 green onions, chopped
• ½ cup salsa
• 8 (8 inch) flour tortillas
• 6 ounces shredded Cheddar cheese
• 3 cups cooked chicken meat
• 1 (6.5 ounce) can canned tomato sauce
• 1 (2 ounce) can chopped black olives, drained

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 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.

Step 5

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